• 2 large eggs
• 200g unrefined caster sugar
• 2 tsp ground ginger
• 130ml mellow yellow rapeseed oil
• 350g rhubarb chopped into approx
• 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
MAKING CARBS COUNT
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
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)
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).