Ciasto kardamonowo-rabarbarowe

RHUBARB CARDAMOM CAKE

¼ cup/50g millet

⅓ cup/25g flaked almonds

2 Tbsp coconut sugar

2 Tbsp maple syrup

1 Tbsp lemon juice

4 rhubarb stalks (250-300g)

1½ cup/210g whole-spelt flour

1 Tbsp baking powder

1 tsp cardamom powder

¾ cup/220g maple syrup

¼ cup + 2 Tbsp/65g mild-tasting olive oil

¼ cup/55g almond milk

1 Tbsp vanilla extract

1 Tbsp grated ginger

¼ tsp fine rock salt

Prepare the millet

Rinse and drain the millet, place in a small pan, add ½ cup water and salt, and bring to a boil; then reduce heat to maintain a rapid simmer – simmer for 15 minutes, covered, until the millet is cooked.

Turn off the heat and let sit for 5 – 10 minutes, then measure out 1 cup/180g cooked millet – set aside.

Preheat the oven to 180ºC/350ºF and line an 11 x 7-inch baking tray or favourite cake tin with parchment paper.

Prepare the almond crumb

In a small bowl place the almonds, sugar, maple syrup and lemon juice, stir to combine and set aside.

Prepare the rhubarb

Cut the rhubarb in half lengthwise, then cut the stalks at an angle, two pointing one way and the other two the opposite so that they will fit together in a herringbone pattern.

Prepare the cake

In a large bowl, whisk together the flour, baking powder and cardamom – set aside In a medium jug, whisk together the maple syrup, olive oil, almond milk, vanilla, ginger, lemon zest, salt and cooked millet.

Make a well in the centre of the flour mixture and pour in the wet ingredients, stir until well combined – be careful not to over-mix.

Spread the batter evenly into the pan and arrange the rhubarb stalks on top. Crumble over the almond crumb. 

Bake for 40 – 45 minutes, until golden.

Bon apetite!