Easy Dessert

Rhubarb and honey cake

Name: Rhubarb and honey cake recipe
Yield: 12
Ingredients: 4 eggs; 180g honey; 125ml olive oil; Zest and juice of 1 orange; 1 tsp vanilla extract; 350g almond meal; 60g rice flour; 2 tsp baking powder; 20.00 ml pomegranate molasses; 1 pomegranate, seeds removed; 1 large bunch rhubarb; Juice of 1 orange; 40.00 ml runny honey

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by Teresa Cutter

TERESA CUTTER, CHEF

Mar 17, 2023

“The magnificent tart flavour of rhubarb dances on the tastebuds and makes the perfect topping for this cake. Rhubarb is high in antioxidants and is wonderful for digestive health. This cake is gorgeous and light as well as being gluten and dairy free.” – Teresa Cutter

4 eggs
1/2 cup (180g) runny honey
1/2 cup (125ml) extra virgin olive oil
Zest and juice of 1 orange
1 tsp vanilla extract
3 1/2 cups (350g) almond meal
60g rice flour
2 tsp baking powder
1 tbs pomegranate molasses
1 pomegranate, seeds removed

Roasted rhubarb

1 large bunch rhubarb
Juice of 1 orange
2 tbs runny honey

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

For the roasted rhubarb, cut rhubarb into 30cm lengths and place in a large deep baking tray. Drizzle with orange juice and honey. Cover with foil and roast for 10-15 minutes until tender. Set aside to cool, reserving cooking juices.
3.

Grease a 20cm x 30cm, 4cm-deep cake pan and line with baking paper.
4.

Whisk eggs, honey, oil, zest and juice and vanilla in a large bowl until smooth. Place almond meal, flour and baking powder in a medium bowl and mix until combined. Add to egg mixture and stir until smooth. Spoon batter into prepared pan and top with roasted rhubarb. Bake for 30 minutes or until golden and a skewer inserted in the centre comes out clean. Set aside to cool.
5.

Combine reserved juices from the rhubarb in a bowl with the pomegranate molasses. Drizzle over cake and sprinkle with pomegranate seeds to serve.