It's spring. Finally!
For weeks now I have been foraging for rhubarb unsuccessfully when finally this week I was rewarded for my patience. Rhubarb, for me, has always been something like a herald of spring. Its sourish fresh taste can sometimes be so strong, it makes your lips pucker.
I personally prefer to combine it with something sweet, in this case, white chocolate - yum. The macadamia nuts serve as a neutralizing agent and also add a bit of crunchiness to this otherwise very moist cake. In addition I threw in a bit of cardamom and cinnamon to give it a more distinct aromatic flavour.
- 200 g + 50 g white spelt flour (type 630)
- 2 tsp baking powder
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 25 g coconut blossom sugar (or brown sugar)
- 50 g coconut blossom syrup (or agave/maple syrup)
- 75 g + 25 g butter
- 2 eggs
- 170 g greek yoghurt
- 400 g rhubarb
- 75 g macadamia nuts, unsalted
- 70 g white chocolate, coarsely chopped
- Preheat the oven to 180°C. Line a 26cm diameter cake tin with baking paper.
- Sift the 200g of flour with the baking powder and add the spices.
- Add the coconut blossom syrup to the flour mix. Coarsely rub in the 75 g butter.
- Mix up the yoghurt with the eggs. Combine with the flour mix. Don't overbeat, the batter can be slightly lumpy. Add about 2/3 of the white chocolate to the batter.
- Peel and cut the rhubarb roughly into 2 cm chunks.
- Now pour your batter into your cake tin and evenly spread with the rhubarb.
- Rub the remaining 50 g flour, 25 g butter and 25 g coconut blossom sugar into crumbles.
- Top your cake with the crumbles, macadamia nuts and remaining white chocolate.
- Bake for 45 - 50 minutes. If the top gets to brown, cover loosely with aluminum foil.