Last month's Australian Delicious magazine contained a feature from Katie Quinn Davies, a collaboration of delicious winter cakes, which left my mouth watering as I hungrily flicked through the glossy pages that elegantly displayed her creative recipes. An upside down rhubarb cake in particular grabbed my attention. Perfect photography combined with a brilliant recipe left me craving this vivid and warming dessert. However the cake unfortunately contained a little too much sugar and gluten for my liking as I wanted this cake as a light afternoon tea that I then wouldn't feel guilty and weighed down by. So I looked at this recipe as I do with many, a challenge, to recreate, using ingredients that nourish and agree with me.
While many of my first attempts to recreate a recipe fail miserably, this cake defied all my expectations. It was moist and flavorful, bright and appealing, with the warming ginger spice the perfect partner for the tart rhubarb. Why flour and sugar were ever necessary are beyond me, with the almond meal and coconut flour giving the cake a dense and moist texture that wheat flour could simply not achieve. This texture I believe is necessary to compliment the hearty rhubarb and support its weight as the star feature of this cake. The boyfriend agreed that the flavors of this cake were enhanced by it being flourless, with this recipe being a sure hit with him as evidenced by the cake's rapid disappearance over that warm winter afternoon.
Upside Down Rhubarb and Ginger Cake
5 stalks rhubarb, cut in half lengthways and then cut horizontally at 3cm (1.5 Inch) intervals
4 tbsp honey or rice malt syrup
2 tbsp fresh ginger, finely grated
1/4 cup water
1/2 cup granulated stevia
100ml almond milk
2 tbsp coconut oil, melted
20 drops vanilla stevia
1 tsp vanilla essence
1/2 cup coconut flour
1 cup almond meal
3 tsp baking powder
1. Preheat the oven to 180°C (350F) and grease a springform cake tin, lining it with baking paper.
2. Cover the bottom of the pan with the rhubarb, making sure not to leave any large gaps between the pieces.
3. Place the rice malt syrup or honey, ginger and water in a saucepan over medium heat. Bring to the boil and stir constantly until the mixture thickens and turns a light golden brown. Pour the mixture over the rhubarb in the cake tin and set aside.
4. Beat the eggs and granulated stevia until pale. Add the coconut oil, liquid stevia, vanilla essence and almond milk, beating again until combined. Add the coconut flour and almond meal, beating until all lumps disappear. Finally, fold in the baking powder.
5. Pour the batter over the rhubarb and smooth the top out with the back of a spatula (the mixture will be quite thick). Place the tin in the oven and bake for 50 minutes. Once 50 minutes has passed and the cake is golden brown, remove from the oven and let the cake cool completely while still in the pan.
6. Once cool, remove the sides of the springform pan and invert the cake onto a serving plate. Serve with tea or coffee for a healthy yet satisfying afternoon treat. I really hope you enjoy this as much as I did!