Ginger Cake with Poached Rhubarb

This cake is amazing freshly baked. It's soft and fluffy and instantly warming from the first mouthful. Paired with poached rhubarb and strawberries with strawberry ice cream ( or even better - rhubarb sorbet ) the contrast is delicious.

Since it's healthy the cake does harden and go dry the next day so I suggest only making enough to last the night. You could try popping it in a preheated oven or the microwave for bit to see if that brings back the lightness. The coconut oil is also much more prominent the next day so if you want these cakes to last longer, I suggest using butter istead.

But definitely a dessert to try. Adapted from the Masterchef Bible Cookbook.

Ginger cake with Poached Rhubarb

Serves: 4

Ingredients

For the Poached Rhubarb

• 1 stick rhubarb, cut into batons

• 125ml water

• zest from 1 small lemon

• 30g half stevia half caste sugar ( or 60g any type of sweeter you like )

For the Cake

• 60g wholemeal self raising flour. sifted

• 40g ground almonds

• 2 tsp ground ginger

• 1 tbsp chopped crystallised ginger

• 90g eggs ( 2 small )

• 75g coconut oil

• 35g stevia sugar ( or 70g normal sugar )

For the scented Yoghurt

• 100g 0 fat greek style yoghurt

• 1 tsp vanilla

• 2 tsp maple syrup

• 2 tsp lime juice

Method

- Preheat the oven to 180 degrees celsius, fan. Line a small square pan.

- With an electric whisk, beat the coconut oil and sugar. Once fluffy. slowly add in the egg and continue beating.

- Stir all dry ingredients briefly before folding it into the wet mixture.

- Pour it into the pan and bake until golden and when a toothpick inserted, it comes out clean.

- Meanwhile heat the lime juice, sugar and water in a small sauce ban. Bring it to a boil then add the rhubarb. Poach for about 5 minutes. Remove with a fork onto a plate and set aside. Save the syrup.

- Whisk all the ingredients for the yoghurt together in a small bowl.

- To serve, slice the cake into quarters and cut off the rounded top with a knife. Drizzle the syrup over the sponge .Dollop some of the yoghurt on top, follower by a scoop of sorbet/ice cream and the rhubarb.