Rhubarb cake with vegan meringue topping.
60g Spelt flour
60g Oat meal
60g Gram flour
15g Sunflower oil
15g Coco oil
50g Maple sirup
Aqua faba (brine of 1 tin of chick peas)
60g Ground almonds
Cut Rhubarb in cubes, mix with sugar and leave aside. Mix all ingrediants for the crust and kneed (add a little bit of water if too crumbly). Line bottom and rim of a cake tin with thin crust. Add rhubarb on top and bake at medium temperature (gas 7) for 30 minutes. Turn off the oven but leave the cake inside. Whip aqua faba until firm, add sugar and whip some more. Add ground almonds and carefully mix with a spoon. The oven should now have cooled off a bit. Spread topping onto the cake and continue baking at low temperature (gas 2) for 45 minutes.
Tags: #spelt #oat meal #cake #rhubarb #aqua faba #vegan
Added by: Selene
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“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.