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Rhubarb & lime cake


Topping sauce

  • ½ cup maple syrup

  • 2 limes, juice only

  • 150g rhubarb (1 large stick)

  • ½ cup coconut cream


For the sponge

  • ½ cup walnuts chopped

  • ½ cup ground almonds

  • ½ cup fine polenta 

  • pinch of salt

  • 1½ tsp baking powder

  • ½ cup solid coconut oil

  • ½ cup maple syrup

  • 3 large free-range eggs

  • 200g mixed fresh raspberries and strawberries

  • 150g rhubarb (1 large stick)

  • Zest from 2 limes

To decorate​

  • Fresh mint leaves

  • Finely chopped walnuts

  • Frozen raspberries (optional)



  1. Preheat the oven to 180C and line a shallow round tin with baking paper, making sure that the edges stick out above the tin, as you will need to pull on these to get the cake out once it is cooked

  2. Start by discarding the ends of the rhubarb and then chopping into small chunks, use the rhubarb for the sauce and add to a pan with 100ml water, grate the limes and set the zest aside for the sponge, then juice the limes and add to the pan

  3. Heat the mixture on a low heat and cook the rhubarb until soft, about 5 minutes, next add the syrup and stir well until all dissolved and mixed

  4. Transfer this mixture to a small blender, add the coconut cream and blend until smooth, scoop out into a piping bag, or into a small plastic bag, keeping into pushed down in one corner, as you can use this to pipe, set this aside in the fridge until needed

  5. Next, chop the raspberries and strawberries into small pieces and set aside along with the chopped rhubarb pieces

  6. To make the sponge, beat the eggs separately in a cup and add to a large bowl, melt the coconut oil for one minute until softened and add to the eggs, mix roughly to add air to the mixture then gently add the rest of the ingredients to the bowl and mix well, but gently

  7. Tip the mixture into the tin and smooth over the surface, making sure the fruit is evenly distributed throughout the mixture

  8. Bake for about 40 - 45 minutes, until a skewer inserted into the comes out clean, as I bake this in a quite shallow tin, it does not need to be cooked any longer, bt if you are using a deeper cake tin, it might need an hour or more baking

  9. If it seems to be browning too fast on the top, cover the cake with a piece of tinfoil to stop it from browning too quick and burning

  10. Once cooked, remove from the oven, use the baking paper to help remove it from the tin and place on a cooling rack, allow it to cool for about 15 minutes, before adding any toppings

  11. Using the bag with the topping sauce, cut a small hole in the corner of the bag and you can  decorate in any style you like, I prefer to add simple large circle around the top

  12. Then sprinkle on the finely chopped walnuts and decorate with mint leaves

  13. Slice up and enjoy!

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