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Rhubarb cake


• 2 large eggs

• 200g unrefined caster sugar

• 2 tsp ground ginger

• 130ml mellow yellow rapeseed oil

• 350g rhubarb chopped into approx

2cm pieces

• 175g plain flour

• 2 tsp baking powder

• 100g ground almonds

• Large handful flaked almonds


Preheat oven to 180°C (160 fan)

and line a 24cm (approx 9.5 inch) tin.

Rinse the rhubarb (only drain briefly as

the moisture will bring out the rhubarbs

flavour). Add straight to the mixing bowl


followed by the eggs, sugar, ginger and

oil. Mix thoroughly.

Mix the baking powder thoroughly

with the flour and ground almonds, then

add these dry ingredients to the bowl.

Mix thoroughly again and place into the

lined tin, gently pushing out to the edges.

Finally sprinkle with a generous handful of

flaked almonds.

Bake for around 50 minutes (may

be slightly longer) until the almonds are

browning, the cake is springy to touch

and a skewer inserted comes out clean.

Delicious served with crème fraiche.

Recipe from Farrington Oils

30g per serving (x12 servings)

Baked peppered

rhubarb with black


A more savory starter recipe by

Hugh Fearnley-Whittingstall writing in The

Guardian. Serves 4:

• 300g rhubarb

• 25g golden caster sugar

• Freshly ground black pepper

• 250g black pudding

Preheat the oven to 200C/gas

mark 6. Trim the rhubarb and

cut into 5cm lengths. Put in an

oven dish, scatter over the sugar

and a generous grinding of black

pepper and toss lightly together.

Cover the dish with foil. Bake

for 20 minutes. Remove from the

oven, stir the rhubarb lightly in its

juices, without squashing it too

much, and leave to cool. When

you're ready to serve, heat some

olive oil in a frying pan over a

medium heat and fry the black

pudding, cut into thick chunky

slices, for about five minutes, until it starts to get nice and crisp on

the outside. At the same time, in a

small separate pan, warm through

the rhubarb. Serve the chunks of

hot black pudding with a spoonful of the rhubarb and some bread

for wiping the plates. Approx 15g

carbs per serving (x4).


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