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Rhubarb, Almond & Ginger Cake

April and May are my favourite months of the year as it is rhubarb season in the UK. Rhubarb is high in vitamin C, B-complex vitamins, vitamin K, potassium, calcium, manganese, and tons of other essential vitamins and minerals. It also contains powerful antioxidants such as anthocyanin and lycopene and – just when you thought it couldn’t be any more wondrous – it’s low in fat and calories. But, more importantly, it tastes completely delicious! Excitingly versatile, it can be stewed, made into compote, a crumble, a fool, a parfait, a cheesecake, a tart – the list goes on!

This cake is the perfect guilt-free treat. Sweetened only with honey, this is gluten-, dairy-, grain- and refined sugar-free and makes a perfect afternoon tea or dessert cake.


  • 2 cups of ground almonds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • a pinch of salt
  • 3 eggs
  • ½ tsp of ground ginger
  • 2/3 cup of honey
  • ¼ cup coconut oil (melted)
  • 1 tbsp freshly grated ginger

To garnish:

  • 3 stalks of fresh rhubarb cubed
  • ¼ cup of honey
  • ½ cup flaked almonds


1.     Lay a baking sheet on a baking tray and place the fresh rhubarb on top, covering it in the honey. Place to one side while you make the cake batter.

2.     Preheat the oven to 180 degrees Celsius and grease a round 9-inch springform tin and cut out a circular shaped piece of baking paper and place in the bottom of the tin – this will make it easier to remove when baked.

3.     In a large bowl, combine the dry ingredients: the ground almonds, baking powder, baking soda, and pinch of salt.

4.     In another bowl, whisk together the eggs, maple syrup, honey, coconut oil and the grated ginger.

5.     Combine the wet ingredients with the dry and whisk until the mixture is smooth, then pour it into the springform tin.

6.     Place the cake on the middle rack of your oven and the fresh rhubarb trya on the upper rack.

7.     Bake for about 40 minutes, until the cake starts to become golden and is springy to touch and once cooked remove from the oven and place on a wire rack to cool.

8.     Keep an eye on the sheet of rhubarb – turn the pieces over occasionally so they don’t burn and remove from the oven when soft and juicy.

9.     Once the cake has completely cooled (usually after about 30 minutes) remove the springform tin and place it on a large plate.

10.  Then spoon the cooled rhubarb mixture and finish it off with some flaked almonds before serving.