Cinnamon and rhubarb cake

{ SERVES 6–8 }

60 g (2¼ oz) unsalted butter, softened

1 teaspoon grated lemon zest

225 g (8 oz/1½ cups) coconut sugar

2 eggs

200 g (7 oz/2 cups) almond meal

½ teaspoon gluten-free baking powder

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon sea salt

125 ml (4 fl oz/½ cup) coconut cream

250 g (9 oz/2 cups) chopped rhubarb (see tip)

Preheat the oven to 170°C (325°F). Grease an 18 cm (7 inch) round cake tin or a 9 × 30 cm (3½ × 12 inch) loaf (bar) tin.

In a large bowl, beat the butter, lemon zest, coconut sugar and eggs until creamy. Fold in the almond meal, baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and coconut cream. Gently fold in the rhubarb.

Spoon the mixture into the prepared tin and bake for 45–55 minutes, until the cake springs back when pressed in the centre. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

SUPERCHARGED TIP

If using a loaf tin, you can lay the rhubarb, unchopped, on top of the cake rather than stirring it through chopped. Brush the rhubarb and the top of the cake with warmed honey or rice malt syrup for a lovely glazed finish.