Rhubarb, Orange & Poppyseed Cake

Dairy free, Gluten free

5 stalks of rhubarb, cut into small chunks (approx. 4-5cm pieces)

2 oranges: juice of both + rind of both

2 cups almond meal

1 cup buckwheat flour

2 tsp gluten free baking powder

1/2 tsp salt

1/2 cup of water

1/4 cup poppy seeds

2 eggs

1/2 cup olive oil

1/3 cup + more honey if needed

1 tsp apple cider vinegar

Desiccated coconut to serve 

Directions:

Add rhubarb chunks to a saucepan, and add 1/2 cup of water plus juice of one orange (save orange peels for the rind)

Bring to a boil and then a light simmer until tender and stringy. Turn off once cooked and put aside.

For the dry mix in a separate bowl:

Add 2 cups almond meal and 1 cup buckwheat flour. 

Add 2 tsp gluten free baking powder and a crack of salt. 

Add 1/4 cup poppy seeds.

Grate the rind off the oranges and add to mix. 

Stir well.

For the wet mix:

In a blender, pulse 2-3 times:

2 eggs

1/2 cup olive oil

Juice of one orange

1/3 cup honey ** I prefer my cakes not too sweet but if you are more of a sweet tooth increase to 1/2 cup honey

1 tsp apple cider vinegar

Strain the liquid from the rhubarb and add it to the dry ingredients.

Stir through, and then add all wet ingredients to the dry mix. 

Stir well. 

Add cake batter to a cake tin and cook until golden (approx 20-30 mins at 180 degrees).

Top with desiccated coconut, orange slices or slivered almonds.