Rhubarb Cornmeal Cake
I claim no credit for this recipe - I just veganised one by Nigella Lawson - but I wanted to share it because it's so very, very good. The cornmeal means it's both crispy and gooey at the same time, and entirely delicious :)
Ingredients:
500g rhubarb
300g sugar
150g all-purpose flour
155g cornmeal
4 tsp baking powder
1 teaspoon cinnamon
1 tsp vanilla extract
125g soya margarine
250g + 6 tbsp soy yoghurt
Method:
Preheat oven to 180°C/350°F. Line a 23cm/9 inch springform tin with baking parchment.
Wash the rhubarb, peel off any really stringy bits and cut into thin slices. Put into a non-metal bowl with 100g of the sugar and mix it around a bit.
Mix the flour, cornmeal, baking powder and cinnamon together.
Cream the rest of the sugar and the margarine together until fluffy, then beat in the vanilla extract. Gently mix in a bit of the flour mixture then some of the soy yoghurt, alternating until it's all just combined.
Fold in the rhubarb, making sure you get all the juice and the damp sugar from the bottom of the bowl, then pour into the tin and bake for about an hour, until a toothpick comes out mostly clean - crumbs and gooey bits of rhubarb are okay, as long as you haven't got big streaks of batter.
Leave to cool in the tin for at least 10 minutes before turning it out.
Notes:
The flavour of the yoghurt definitely comes through, so you want a nice tangy one if you've got a choice.
Fine cornmeal would probably be best, but coarse is also very nice.
Metric only, I'm afraid. If anyone's got a reliable way of converting recipes into cups I'd love to know it!
enjoy :)
Ingredients:
500g rhubarb
300g sugar
150g all-purpose flour
155g cornmeal
4 tsp baking powder
1 teaspoon cinnamon
1 tsp vanilla extract
125g soya margarine
250g + 6 tbsp soy yoghurt
Method:
Preheat oven to 180°C/350°F. Line a 23cm/9 inch springform tin with baking parchment.
Wash the rhubarb, peel off any really stringy bits and cut into thin slices. Put into a non-metal bowl with 100g of the sugar and mix it around a bit.
Mix the flour, cornmeal, baking powder and cinnamon together.
Cream the rest of the sugar and the margarine together until fluffy, then beat in the vanilla extract. Gently mix in a bit of the flour mixture then some of the soy yoghurt, alternating until it's all just combined.
Fold in the rhubarb, making sure you get all the juice and the damp sugar from the bottom of the bowl, then pour into the tin and bake for about an hour, until a toothpick comes out mostly clean - crumbs and gooey bits of rhubarb are okay, as long as you haven't got big streaks of batter.
Leave to cool in the tin for at least 10 minutes before turning it out.
Notes:
The flavour of the yoghurt definitely comes through, so you want a nice tangy one if you've got a choice.
Fine cornmeal would probably be best, but coarse is also very nice.
Metric only, I'm afraid. If anyone's got a reliable way of converting recipes into cups I'd love to know it!
enjoy :)