Apple and Date Cupcakes with Coconut Yogurt Icing

Gluten Free, Vegan, Sugar Free

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Yesterday my beautiful friend Maddie had her twentieth birthday party. Last year I made her this lemon sponge birthday cake and covered it in sugar flowers and told you all how much I love Maddie, if you want to read that. This year I wanted to make the MOST EPIC CAKE OF ALL TIME.

Maddie loves banoffee pie so I decided to make a four-layer caramel mud cake with banana and cream filling and chocolate ganache covering the entire thing. So I got up early, went and bought all the ingredients, whipped up my cake feeling like a casual Masterchef, and as I was cleaning up I found the pound of sugar sitting on the counter. Not in the cake, like it was supposed to be, just relaxing on my counter.

Uuugh. Life’s struggles. I tried to fix it by covering every single layer in a thick layer of more caramel as well as the chocolate and bananas and cream, and it ended up pretty awesome. But I think it would probably have tasted better with you know, sugar in it.

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Lots of people tell me they’re too scared to bake or try my recipes because they might stuff up or they’re not “good enough.” To them I say, I stuff up all the time. Like literally every time I make something there’s a stage that goes wrong somewhere in there. But it doesn’t matter! Try it anyway, and if you have to go out and buy a jar of Dulce de Leche to smother on your sugar-free cake, that’s ok too.

You can never get any better if you don’t try in the first place. Which brings me to these cupcakes. Ever since I made these apple and cinnamon cream cheese cupcakes, I’ve been wanting to make a gluten free AND vegan version that’s just as good as the original.

I was waay too scared for ages because my memory of them was so perfect, I didn’t want a mediocre cupcake to replace it. But finally thought, geez Lil. Just go make the cupcakes already. With the help of My Darling Lemon Thyme‘s gluten free muffin recipe I finally cracked the apple cinnamon cupcake challenge.

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I’m going to go as far to say that these are better than the original muffins. And they happen to be way better for you too! There’s no eggs, dairy, gluten or refined sugar in them at all and they also happen to be super easy to make.

I’m always worried when I make gluten free cupcakes that the texture will be either super powdery, or gluggy, or dense. These weren’t any of these. My sister ate one not knowing they were gluten free and said they were crumbly but moist (mooooooist), like the perfect cupcake. So there you go, the Cake Kahuna has spoken. You can replace the apple with carrot or pear if you want! You could add chopped almonds or walnuts, sultanas instead of the dates, and you can even leave out the icing.

By the way, I am calling these cupcakes but they are technically muffins…But in my mind once it has icing it is a cupcake, so…yeah. They’re cupcake muffins. Have a great week guys!

One Year Ago: Lemon Berry Butter Cake

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Apple and Date Cupcakes with Coconut Icing
Recipe inspired from this book
1/2 cup almond meal
3/4 cup fine brown rice flour
1/2 cup potato flour
2 tsp gluten free baking powder
1 heaped tsp cinnamon
pinch of salt

1/2 cup olive oil
1/4 cup maple syrup
2 eggs, lightly beaten OR 2 tbsp chia seeds mixed with 4 tbsp water for vegan
3 apples, washed and grated
1/2 cup dates, chopped into chunks

1.5 cups (370g) coconut yogurt (or normal yogurt)
3 tbsp maple syrup
1 tbsp brown sugar (optional but awesome)
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Preheat the oven to 180C (356F) and line 10 muffin moulds with muffin cups. Whisk together in a bowl the dry ingredients well. In a separate bowl mix together the wet ingredients. Gently fold the wet into the dry and fill the muffin cups 3/4 full. Bake for 17-22 minutes, until golden on top and cooked through. Leave to cool.

Drain the coconut or normal yogurt in a sieve lined with a teatowel for a few hours, to make Labneh. Mix with the maple syrup and brown sugar and pipe over the cupcakes. Once iced, keep the cupcakes in the fridge.
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Rhubarb and Cinnamon Cashew Cream Cake (raw and vegan!)

Raw, Vegan, Gluten Free, Sugar Free

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Guys, it’s happened. I finally got around to making a raw cashew cream cake! Too long have I ogled at this beautiful creation and this one and tried to eat my screen with little to no success. I finally made the splurge and bought the cashews and coconut butter, and gave my blender a serious pep-talk. Don’t worry, dumpling month is charging on, we’re just having a minor cake break so that I can eat my way through the dumplings in the freezer.

I wanted fancy layers for my cheesecake because layers people. Layers are so much more exciting than non-layers. So the bottom layer is infused with cinnamon (because everything should be infused with cinnamon) and the top layer is mixed with poached rhubarb and vanilla compote. Holy to the yum. The compote itself was so amazing! I deliberately made way more than I needed so that I could eat it all week on my weetbix. I highly recommend this as you don’t need much at all in the actual recipe, but if fruit compote isn’t your thing, make a quarter of the recipe.
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The reason this post took so long to put up was because this whole week I’ve been super sick and just horrendous feeling basically. I went away for a week with my friends to a music festival and while that week was one of the best ever and I wouldn’t change a single thing about it, the following week has been rough. It’s been very rough. It started on the day we packed up and left the camping grounds and I’d completely, 100% lost my voice. I could not make a sound.

That transformed into a bad case of the flu, which today transformed into a stomach bug. I feel so nauseous I haven’t actually been able to try the cake yet….I KNOW! But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it 🙂
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My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen. Every time I decide it’s finally time to make an upgrade and start researching, there are so many conflicting accounts and opinions I give up and give my blender a hug.

If you don’t have a powerful blender like me, make sure you soak your cashews all night long. It really made the difference! Also give the blender lots of time to rest in between small batches, instead of trying to power through the whole thing in one go. This is definitely a cake to make, regardless of whether your crowd is vegan or raw! It feels so special with the pink layers and it tastes so light and wholesome. So I’ve officially joined the cashew cream cake bandwagon. Look to the future for more!

One Year Ago: Berry and Lychee Vanilla Yogurt Cake
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Recipe inspired by My New Roots and This Rawsome Vegan Life
Raw Cashew Cream Cake with Rhubarb and Cinnamon:

3 cups of cashews, covered in cold filtered water and left to soak overnight

1.5 cups walnuts
1.5 cups dates, chopped roughly
1 tbsp coconut oil

6 long stalks of rhubarb, cut into chunks
100g raw sugar
1/2 a vanilla bean
2 tsp cinnamon
3/4 cup (185ml) coconut oil, melted if hard
1/3 cup lemon juice
1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt
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Line a 23cm baking tin with baking paper. Blend the walnuts, dates and tablespoon of coconut oil into a dough and press in to the bottom of the tin with your hands. Chill whilst you make the filling.

In a medium saucepan, very gently stew the rhubarb, sugar and vanilla bean (cut and seeds added to the pot) with a few tablespoons of water until completely soft but not straggly.

Drain the cashews well and put in the blender. Add the lemon juice, honey, coconut oil, salt and cinnamon. Blend until mix is as smooth as possible. Pour half into the cake tin and smooth around. Refrigerate for 20 minutes. Blend the remaining half with about 1/3 – 1/2 cup of the rhubarb mix, to the desired colour and consistency (don’t add too much liquid – just the rhubarb pieces!) pour this on top of the cake and refrigerate the whole thing overnight. Serve cold, serves 10 – 12!
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Chocolate Bliss Balls two ways (vegan and raw)

Vegan, Raw, Gluten Free, Sugar Free

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 It’s been one of those post-exam weeks where I have literally achieved nothing with my time. I spent the first day sitting in front of the heater eating sultanas and staring at the floor. I spent the second day sleeping and playing with my dogs ears. The rest of the week has gone much the same way. It has been awesome. 

I had grand plans to share a new zucchini noodle recipe with roast tomato sauce, but alas I ate all the zucchinis. I also ate all the tomatoes, and the avocado as well. I’m sorry! I have a good feeling that next week will be zucchini noodle week. So instead this week turned into bliss ball week because you can never have enough recipes for these protein balls, and also cafe’s these days are selling them for like, $3 a ball. That’s not cool guys. You could make twelve balls for that amount of money! (And it would taste better. Sshh). 

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 Something exciting did actually happen this week. I got a tattoo! It’s a little sun on my left shoulder drawn by my friend Lilli, who designed the title here and is an amazing artist as well. I’d wanted to get a little sun tattoo for a year at least and when my friend said she would get one too, I thought yolo! It’s tattoo time! 

It didn’t really hit me that I’d got it until a few days later, but I’m very happy with it. The sun as a symbol means a lot to me and now every time I look over my shoulder, there it is sitting there. A little ray of sunshine. There’s a picture of it on instagram if you want to see, although I have to warn you I am a little bit nakey in that photo. (Please don’t report me!)

Ok, bliss ball time. Also, I promise I will quit with the dark lighting after this post! I’m going through backgrounds in colour phases to learn about my camera settings, which is why things are looking strange and repetitive lately ❤ Have a great week! 

One Year Ago: Apple, Quince and Walnut Crumble Pie

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 Basic Bliss Ball Recipe:

1 cup dried fruit: either dates, apricots, sultanas or a mix

1.5 cups nuts: walnuts, almonds, hazelnuts, cashews or a mix 

Coconut and Vanilla:

Soak 1 cup sultanas in water for half an hour. Bash up 1.5 cups walnuts in a mortar and pestle. Add 3 tbsp desiccated coconut, and the seeds from half a vanilla bean. Blend everything together. Roll the balls in more coconut and store in the fridge. 

Chocolate and Cinnamon:

Soak 1 cup apricots in mandarin or orange juice for half an hour, and chop finely. Bash up your nuts in a mortar and pestle. Blend with the drained fruit, 1 tsp cinnamon and 4 tbsp raw cacao powder. 

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Apple and Pear Honey Crumble with Toasted Almonds

Optional Vegan, Gluten Free, Refined Sugar Free

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Ok, I’ve finally accepted it. It’s officially winter now in Sydney. I may or may not have attempted to hang on to Summer for a little too long this year. I may have bought a bikini yesterday. And a pair of shorts. But to be fair the warm weather lasted for ages! There were a few chilly nights, where I insisted on wearing summer clothes and ended up having to shelter under my taller friends’ armpits for warmth. But all in all this Autumn was rather balmy. 

It’s strange how in Sydney no one really accepts that it gets cold in Winter. All through Summer everyone’s super prepared with their chilled watermelon and beach trips, but come winter literally no one knows how to act. No one even owns proper coats, let alone umbrellas or *gasp* thermals. For the first time ever last night I actually used the heating in my room, thinking, “hmm. 28C seems like a pretty nice temperature.” One hour later I woke up sweaty and panicked, dopey from all the gas in my room. I had to crawl to the remote and turn the heat down. I had to crawl.

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So today this is my slightly better remedy for winter. Everyone knows the best part about winter is the dessert. It must be warm and it must be served with vanilla ice cream. Otherwise the criteria is pretty vague. We had a whole bunch of pears and apples sitting in the fruit bowl and at first I was going to make a pie, but who has time for that?! Also, I wanted to eat this particular dessert for breakfast. This was also why I made the crumble in individual bowls, so that no confused lost soul would accidentally think I made the crumble for sharing purposes. 

I decided to try some new flavours in the crumble as a little experiment, and they worked so well I knew I had to post the recipe. The cinnamon and honey go so well with the pears! I literally couldn’t stop eating it. But the flavour that worked best was the oranges I squeezed over the fruit to stop it going brown. We had heaps of oranges as well and I juiced a couple to stop the fruit going brown as I took photos. Holy moly! It made the filling so much better! I would possibly vote this crumble one of the best I’ve ever tasted. 

Remember to serve with ice cream. And you should probably wear woolly socks whilst you eat it, preferably whilst watching Brigitte Jones Diary. But it’s up to you 🙂

One Year Ago: Tangy Lemon Curd Frozen Yogurt

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 Apple Crumble with Honey and Almonds:

6 medium firm apples, peeled and sliced 

6 medium firm pears, peeled and sliced

juice of 2-3 medium oranges

1 heaped tsp cinnamon

2 tbsp runny honey, or maple syrup for vegan

For the fruit filling, combine everything in a heavy bottomed pan and cook, covered, on a low heat for about 15 minutes, until the fruit is soft but still holding its shape. Preheat the oven to 160C (320F). 

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For the crumble:

50g butter (vegan butter or coconut butter can be substituted for vegan) chopped 

100g wholemeal flour (almond butter for gluten free)

100g gluten-free oats

40g toasted almonds, chopped roughly

2 tbsp raw sugar 

25ml almond milk

Rub the butter and flour together in a bowl between your fingers until the mixture is crumbly but not doughy. Stir in the rest of the dry ingredients until combined. Pour over the almond milk and chop through the mixture with the spoon until everything is lightly crumbly. 

Spoon the fruit into an oven proof dish (or around 6-8 small ones). Cover with the crumble and bake for half an hour, until the top is toasty and golden and the fruit bubbling. Serve warm with ice cream.

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Perfect Avocado Brownies with Cinnamon and Blueberries (vegan)

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 This is such a momentous day. I finally, finally perfected avocado brownies. Celebrate with me! It’s been a long and arduous journey, but we made it. If you follow me on instagram you will have seen the highs and lows, the almost perfect and the completely ruined brownies that came before these mighty ones today. I feel like this might be one of my baking life’s biggest accomplishments, not to toot my own trumpet too much! 

But seriously. Let’s talk about brownies.

I’ve made a few healthy brownies on this blog before. These black bean ones were like a healthy, protein-rich fudge. I’ve made tea-infused raw brownies (so good!), and these banana brownies are so popular with everyone I make them for. But in my mind none of these recipes were really “brownies”. They were various shades of chocolate cake/slice. Brownies must be rich. Like these caramel brownies. They must be super fudgy but also chewy and they must taste so chocolatey you have to drink a glass of milk (or almond milk) alongside it. 

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They shouldn’t taste like banana or almonds or orange or any other such nonsense! They should taste like BROWNIES. And also be really good for you, because I want to eat the whole pan. 

My experiments started to take a turn for the awesome when I bought My Darling Lemon Thyme‘s new cookbook. I seriously recommend it to anyone who loves whole-food recipes and stunning photography. Emma’s book is actually inspirational it’s so beautiful! I used her raspberry and pistachio brownies as a starting point on my quest for the perfect brownie. 

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Over a series of experiments I replaced the olive oil with avocado to squeeze in those healthy fats, and replaced the combination of gluten-free flours with wholemeal wheat. (Because I eat wheat and it’s much cheaper). I’ve included her measurements for gluten free in the recipe, but I’ve never tried them so I can’t give any tips for how it will go unfortunately. I also squeezed in lots of cinnamon and blueberries in there because hello?! Match made in heaven! 

The result was incredible. Rich, fudgy, sweet, holy crap. Crackly top, vanilla ice cream, you can see where this is going. Brownie heaven. I actually can’t believe how healthy they are. Compared to my normal recipe which has 2 1/2 cups of sugar, half a kilo of chocolate and a whole block of butter, these only had one block of chocolate, one cup of raw sugar and no butter at all! Plus wholemeal flour! No brownie coma for me 🙂 The trick to making dessert recipes healthier but still delicious is to replace the traditional ingredients with just as good healthy ingredients. You can’t just cut out sugar and fat and expect it to taste good.

The combination of sweet blueberries, cinnamon and vanilla extract add natural sweetness that in my mind tastes much better than plain old sugar. And the avocado, as they say, really is impossible to taste. It does give the texture a slightly thicker consistency and the brownies smell a bit like avocado, but don’t fear that your brownies will come out tasting like baked avocado. They won’t. I 100% believe everybody should make these brownies at least once in their lives. They’re that yummy 🙂

One Year Ago: Rhubarb and Coconut Crumble Slice

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Avocado and Blueberry Brownies: Adapted from here

200g (7 ounces) dark vegan chocolate, broken into chunks (plus extra 50g chopped)

185g (1 cup, about 2 avocados) perfectly ripe and green avocados

1 tbsp olive oil 

200g (1 cup) raw or brown sugar

3 eggs OR vegan replacement (3 tbsp chia mixed with 6 tbsp water, or 1.5 very ripe mashed bananas)

3/4 cup (75g) wholemeal flour OR 1 cup almond meal mixed with 2/3 cup fine brown rice flour

1/2 tsp baking powder

40g (1/3 cup) raw cocoa powder

1 tsp cinnamon

1 tsp vanilla extract

1 cup fresh or frozen blueberries

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Preheat the oven to 180C (350F) and line a 20cm by 20cm tin (8 inch) with baking paper. Melt the chocolate in a heatproof bowl over a pot of barely simmering water. 

Whisk together the flours, baking powder, cocoa powder and cinnamon. In a separate bowl, lightly whisk the eggs, or mix the chia seeds with the water or mash up your bananas. Once the chocolate is melted, stir in the sugar until it is mostly dissolved. In a blender, blend the avocado with the eggs (or chia/banana) and tsp of vanilla extract. 

Mix together the chocolate mix and the avocado mix well. Combine the wet and dry ingredients and stir until mixed. Stir through the blueberries and extra chocolate, and smooth in to your brownie pan. Bake for about 30 minutes, until the top is set. Serve warm, with ice cream (you know you want to). 

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Banana Cinnamon Cupcakes with Mocha Icing

Optional Vegan and Refined Sugar FreeImage

 It was my beautiful lady-friend Maevie’s birthday yesterday. You may remember her from the Chocolate Raspberry Layer Cake of last year. (If you followed that link, please accept sincere apologies for the horrendous photography). Maevie and I have been friends every since year 3, when she became besties with my twin sister. I can’t believe she’s twenty! It seems only yesterday she and my sister were running around the playground playing their weird little games. While me and my friends played horses or card games, Maevie would go around pretending to eat people saying they were KFC chicken tenders. 

I once walked in on her covering my sister in duct-tape telling her she was now a prisoner. Another time I found them playing with little plastic horses and pigs pretending they were Simpson characters. This was in high school!  Such good memories ❤ Maevie, like me, loves cake a lot. So I thought the present she would appreciate most would be something of the baked and covered in chocolate variety. 

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 Maevie’s actually a very skilled photographer herself. She’s given me countless tips on why my photos often come out looking like hideous brown blobs. I didn’t want her cupcakes to consist of only shades of brown, but I didn’t really have time to do any fancy icing either. Cue rose petals! There was a big bunch of pink roses on the table and I stole a couple petals to decorate these. If I had more time I would have made sugared rose petals, or maybe designed them a little like this rose cake

I used David Lebovitz‘ banana cake with mocha frosting and halved it to make these, taking a slightly healthier route with the icing. You can use your favourite vegan chocolate icing, or if you want the original recipe, it just said to melt 140g dark chocolate with 70ml of brewed coffee, then stir in 70g unsalted butter until smooth. The smell of the coffee melting with the chocolate is amaaaaazing. If I ever meet David I swear I might cry from gratitude for all the delicious cakes and ice cream flavours he’s brought into my life. 

I’ve given vegan alternatives, most of which I have tested but I used a chickens egg so I can’t 100% assure the chia seeds will make an adequate alternative. There’s only one egg though so I’m sure it will work fine! Also my sister would like everyone to know these were “the nicest cupcakes she’s ever tasted”. 

One Year Ago: Rich Chocolate and Caramel Brownies

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Banana Cupcakes with Chocolate Icing (Adapted from David Lebovitz)

150g (1 + 1/4 cup) plain flour

1 tsp cinnamon

1tsp baking powder

115g/1/2 cup butter (or 115ml/1/2 cup vegan butter or oil) at room temperature

150g (2/3 cup) white sugar (or honey/agave syrup)

1 medium egg OR 1 tbsp chia seeds blended with 3 tbsp water, at room temperature

2 medium sized super ripe bananas, mashed (about 250g or half a pound)

45g (3 tbsp) yogurt (coconut yogurt for vegan)

For the icing: 250g (half a tub) coconut yogurt mixed with 200g (7 ounces) melted dark chocolate and 2 tbsp runny agave syrup

 

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 For the cupcakes, preheat the oven to 180C (350F) and line 8 cupcake holders with liners. Mash the banana with the yogurt and set aside. Cream the butter or oil and sugar or syrup until fluffy and well combined. Set to low and slowly blend in the egg. In a separate bowl, sift the flour, cinnamon and baking powder well. Stir in half the mashed bananas into the butter, then half the flour. Repeat with the remaining halves and stir just to combine. Spoon into muffin cases and bake for 15-18 minutes, until golden and fluffy. 

Top with chocolate icing of your choice, and a rose petal if you want 🙂 The recipe makes 8 small cupcakes but can easily be increased for more! Enjoy 🙂 

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Vanilla and Cinnamon Flecked Rhubarb Cake (and a birthday!)

Gluten Free
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 It’s my blog’s birthday! Happy birthday blog 🙂 I’m actually half a week late because I completely forgot what month it was I started, but it’s the thought that counts right? And the cake of course. 

When I started this blog I had no idea what I wanted it to be. I loved baking, and I loved taking photos of what I made. My sister suggested I put up the recipes and photos in a blog, which sounded like a better idea than just hoarding hideous photos on Microsoft. I was so completely intimidated by the beautiful blogs I was reading at the time, I thought my blog would be a clumsy failure full of silly writing and hopeless photos. And guess what, it was! (Example 1: my first post…)

But over time I think (I hope!) I’ve gotten a little better at it. The recipes I put up now reflect the food I love to make and eat, and the photos, although looking nothing like how I dream of being able to photograph one day, are in their own clunky way prettier. It makes me happy knowing that people read what I write and actually try out the recipes. Even though it’s not why I started, and it’s not why I continue to work hard on this space, it’s nice knowing there’s a little audience out there. I’m so thankful that you all exist! All the comments I get and emails bring a smile to my face 🙂

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 I thought for this momentous day I would share a few of the blogs that inspired my to start (most of them you’ve all probably heard of) and also a few of the blogs that inspire me to keep going. Undoubtably the two blogs that sparked a love of photography and baking, and continue to inspire me daily, are Poires au Chocolat and Raspberri Cupcakes. There’s not a doubt in my mind that I wouldn’t have started blogging if not for these two. Even today when people ask me for what blogs I think stand out, with the multitude of professional photographers and chefs setting up their own sites, I first think of these two. 

As my blog has developed it’s own taste and taken a turn for the healthy, 101 Cookbooks, Sprouted Kitchen and of course Smitten Kitchen have become my staple weekly reads, that I check probably more regularly than my university emails, unfortunately. 

And as for the new blogs I’ve discovered, the lovely Josefine at Smoothie Lover, Consuelo’s Honey and Figs, and the beautiful To Her Core, constantly put up amazing recipes that I always, ALWAYS want to eat. Their posts are always so beautiful and healthy I’m so happy to have discovered them. 

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 I had a lot of ideas for what kind of cake to make for this day, but in the end I decided against a big celebratory layer cake or tart. I wanted to make something that represented exactly what my blog would taste like if it was a cake. And I’m pretty sure I got it right! 

This cake is so yummy. It’s so moist and rich. The syrup soaks down and keeps the cake moist for ever, and the topping is crunchy and tangy from the rhubarb and raw sugar. We ate this with ice cream for afternoon tea, but it could work for any special occasion really. And the recipe is inspired by a woman’s weekly recipe, just like that very first plum cake I made on my first post. 

So Happy Birthday Sugar and Cinnamon! And Happy Easter to all of you. If you’re reading this now, just know that if I could I would give you a big slice of cake with a scoop of ice cream on it xxx

One Year Ago: Healthy Date and Walnut Balls

Image Vanilla and Cinnamon Rhubarb Cake Adapted from Women’s Weekly

185g (1.45 cups) butter, softened

150g (2/3 cup) caster sugar

3 eggs, at room temperature

1 tbsp orange zest, from about 2 oranges

1/4 cup (60ml) buttermilk or yogurt

150g  (1 cup) self-raising flour (or 1 cup almond meal for gluten free- will be slightly denser but still great)

80g (1/2 cup) ground almonds or semolina

1/5 tsp cinnamon

200g (1.8 cups) rhubarb, cut into 3cm pieces

1 tbsp raw sugar

For the Syrup:

1 cup (250ml) orange juice

110g (1/2 cup) caster sugar

125ml (1/2 cup) water

11g (1 cup) rhubarb, cut into pieces

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Preheat the oven to 180C (350F) and line a 20cm (8 inch) cake pan with baking paper. Beat together the butter and sugar until fluffy. Beat in the orange zest, followed by each egg, beating in one at a time slowly so the mix doesn’t split. Once combined, mix in the flours and cinnamon gently, and the buttermilk until just combined. 

Smooth into the cake tin and top with the rhubarb and raw sugar. Bake for about 50 minutes to 1 hour, until a skewer comes out clean. 

Meanwhile make the syrup. Combine all the ingredients and cook in a small saucepan over a low heat until the rhubarb has dissolved (you can strain it if you want a smoother syrup). Cook for about ten minutes to reduce it, then pour half over the hot cake and reserve the rest for pouring over pieces when you serve it. Eat with ice cream!

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