GLUTEN FREE RHUBARB & CHIA SEED CAKE
TOTAL FIBRE: 50gm
FIBRE PER SERVE: 5gm
PREP TIME: 15min
COOK TIME: 90-120min
PLANT BASED INGREDIENTS: 6
- Softened butter (60 Grams)
- Brown sugar (2 Cups)
- Eggs (2)
- Salt (1 Tsp)
- Baking powder (2 Tsp)
- Allspice or cinnamon (2 Tsp)
- Almond Meal (1 Cup)
- Gluten free plain flour (1 Cup)
- Rhubarb (500 Grams)
- Sour Cream (250 Grams)
- Brown Sugar (Extra for cake top)
- Allspice or Cinnamon (Extra for cake top)
- ½ Cup of chia seeds (Extra for cake top)
WHAT TO PREP
Preheat the oven to 150 degrees C.
Grease a 23cm x 8cm springform pan VERY well with butter, next take a piece of baking paper at least 2X larger than the pan & press it into the pan letting it overlap the sides. Set aside until later.
Very finely dice the rhubarb, set aside.
HOW TO PUT TOGETHER / COOKING
Make sure the butter is softened, then put into a large mixing bowl.
Add the brown sugar to the butter & mix them really well until it’s smooth.
Add the eggs to the mixture & mix in well.
Add the flours, salt, baking powder, allspice & rhubarb. Gently combine.
Then add the sour cream & combine really well. Because the sour cream is so thick this will take a while. Be gentle.
Pour the mixture into the prepared tin being careful to hold the baking paper to the side until the mixture has covered the bottom properly & the paper won’t fold in on itself.
Sprinkle the 1⁄2 cup of chia seeds evenly over the top & then sprinkle generously with brown sugar & some more allspice or cinnamon, to cover the chia seeds.
Place in the pre-heated oven for at least 1 hour. This cake is very dense & takes a long time to cook. I check every 30 minutes with a skewer because every oven cooks at a different pace. When the middle is just firm to the touch it should be ready. Let it cool very well before taking it out of the tin or it will fall apart.