Cook and Clean with Kate

Rhubarb Yoghurt Loaf Cake

Serves 8

 

This cake is really straightforward to make and is an ideal way to make the most of rhubarb when it’s in season. The yoghurt helps to keep the cake super moist. This cake is best eaten the day you bake it, but will keep fresh covered in the fridge for up to 48 hours. I have used coconut oil in this cake, but you can replace it with 175g butter if you prefer.

If you want to get ahead, you can make the cake up to 24 hours in advance and the compôte can be made up to three days  in advance. You will find that the recipe yields much more compôte than you need but can be served with granola or porridge.

 

 

 

 

 

 

 

 

 

What you need

 

For the cake

3 medium organic eggs

180g buckwheat flour

1 tsp gluten-free baking powder

1 tsp bicarbonate soda

150ml coconut oil

130g Coconut Collaborative natural yoghurt

180ml maple syrup

2 tsp vanilla extract

200g rhubarb, very finely sliced

 

For the yoghurt filling

Approximately 220g Coconut Collaborative natural yoghurt

 

For the compôte

500g poached / baked rhubarb (see above)

Zest and juice 1 orange

Pinch ginger

squeeze of honey

What you do

Grease and line a 20cm round springform or loose base cake tin with coconut oil and line with parchment paper.

To make the compote pre-heat the oven to 150 oC. Simply place 500g finely chopped rhubarb into a dish with a pinch of ginger, juice and zest of one orange and one tablespoon of honey. Stir to combine, loosely cover with foil and bake in the oven for 40-45 minutes.

Remove from the oven and use a slotted spoon to transfer just the rhubarb pieces into a bowl. (Too much juice along with the rhubarb will make your cake soggy). Cover the bowl and place the compôte in the fridge until needed. Reserve the juice to serve over yoghurt or ice cream.

Just before you make the cake remove the cooked rhubarb compote from the fridge to come round to room temperature.

When you are ready to make the cake, pre-heat the oven to 170˚C.

Whisk the eggs with an electric whisk until they have doubled in volume.

Measure out the buckwheat flour, baking powder and bicarbonate of soda into a separate bowl.

Add the coconut oil, yoghurt, maple syrup and vanilla extract to the beaten eggs and stir to combine. Don’ t worry if the mixture looks slightly separated at this stage – it will come together when the dry ingredients are added.

Sieve the dry ingredients into the egg mixture and stir gently until the batter has thickened and all the ingredients are well combined.

Fold the sliced rhubarb through the cake batter and pour the mixture into the prepared tin.

Place the tin in the oven and bake for approximately 50 minutes until a skewer inserted into the centre of the cake comes out clean. If the cake looks to be browning too quickly during the cooking period, cover it loosely with a piece of foil.

Once the cake is cooked, remove it from the oven and turn it out onto a cooling rack. Once it is cool enough to handle safely, cut the cake in half.

Allow the cake to cool completely before you add the yoghurt filling. This is really important to ensure that the yoghurt doesn’t split.

Evenly spread the yoghurt filling onto one side of the cut cake.

Spoon the rhubarb compôte onto the top of the yoghurt and evenly spread it out.

Place the remaining half a cake side on top of the cake side filled with youghurt and rhubarb, sandwiching the cake together. Push down very lightly with the palm of your hand.

Serve immediately.