Some days I don’t want fancy decorations or perfectly finished cakes. Just give me flavour and texture on a plate. Wasn’t sure what to do with my rhubarb bounty so this simple recipe was born for those lazy afternoons…
80g liquid honey
200g peeled and finely grated courgette
150g buckwheat or rice flour
50g almond meal
2 tsp baking powder
Pinch of salt
About 100 to 150g rhubarb, cut into small chunks.
Pre-heat the oven to 180C.
Oil a 20 inch diameter cake tin.
Beat eggs, honey, and sugar for 5 mins till fluffy.
Add the rest of the ingredients and stir till combined.
Mix the rhubarb into some extra rice flour before you also add it to the mix.
Pour the cake mix into the tin and bake for 45 mins. Put a sheet of baking paper on top so it doesn’t brown too much.