Rhubarb & Orange Ancient Grain Cake with a Rhubarb & Ginger Gin Cocktail

INGREDIENTS

 

•     200 g wholemeal spelt flour

•     50 g almond flour

•     2 tsp baking powder

•     1 tsp ground cinnamon

•     1/2 tsp ground ginger

•     1/4 tsp salt

•     100 g coconut sugar

•     100 ml olive oil

•     2 eggs

•     1 tsp vanilla extract

•     2 oranges zest and juice

•     300 g rhubarb chopped

•     2 tbsp honey

•     1/4 cup chopped pistachios for topping

 

METHOD

 

1.    Preheat the oven to 180°C (160°C fan)/Gas 4. Grease and line a 20cm round cake tin.

2.    In a large bowl, whisk together the spelt flour, almond flour, baking powder, cinnamon, ginger, and salt.

3.    In another bowl, whisk together the coconut sugar, olive oil, eggs, vanilla extract, orange zest and juice.

4.    Pour the wet mixture into the dry mixture and stir until just combined.

5.    Fold in the chopped rhubarb and pour the batter into the prepared tin.

6.    Bake the cake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

7.    While the cake is baking, mix together the honey and 1 tbsp of orange juice to make a glaze.

8.    Once the cake is cooked, remove it from the oven and leave to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

9.    Once the cake is cooled, drizzle the honey and orange glaze over the top and sprinkle with chopped pistachios.

 

 

RHUBARB & GINGER GIN SOUR COCKTAIL

 

INGREDIENTS

 

•     60 ml rhubarb and ginger gin

•     22.5 ml fresh lemon juice

•     15 ml rhubarb syrup (see instructions below)

•     1 egg white

•     Ice

•     Rhubarb slice and fresh rosemary sprig for garnish

•     Rhubarb Syrup:

•     240 g chopped rhubarb

•     240 ml water

•     200 g granulated sugar

 

METHOD

 

1. To make the rhubarb syrup, add the chopped rhubarb, water, and sugar to a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the rhubarb is soft and the sugar has dissolved.

2. Strain the mixture through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible. Discard the solids and let the syrup cool completely.

3. In a cocktail shaker without ice, combine the rhubarb and ginger gin, fresh lemon juice, rhubarb syrup, and egg white.

4. Shake vigorously for about 15 seconds.

5. Add ice to the shaker and shake again for another 15 seconds.

6. Strain the mixture into a glass filled with ice.

7. Garnish with a slice of rhubarb and a sprig of fresh rosemary.

8. Enjoy your delicious and frothy rhubarb and ginger gin sour with egg white!