Let’s talk ugly delicious, and I don’t mean the Netflix special. Though, can we also talk about that show over a cup of coffee and this cake sometime? I was one return button away from buying a ticket to Mexico after that taco episode. But I digress. Today I’m talking about the kind of food that hits all the right notes when it comes to flavour, texture, and mood, but leaves a lot to be desired in the looks department. That’s this cake! The whipped cream and raspberries do a lot to gussy it up, but it’s just is so gloriously (over)loaded with soft, velvety rhubarb, that it bakes up a little frumpy looking. Don’t let that discourage you, though. I can’t say this strongly enough: if you only make one thing before the rhubarb is all gone this year, let it be this rhubarb cornmeal cake.…
At the close of this seemingly neverending sky-slush season, let me just say: thank goodness for rhubarb. Seriously.
There’s something about those rosy stalks with their bright green leaves that are just inherently cheerful. I’ve been buying it by the armful this past month, and complete strangers on the street, when they saw the stalks poking out of my bag, smiled at me or gave me a nod. Seems like I’m not the only one who considers them a harbinger of spring.
Bookmark our quick guide on how to make granola, so that you can easily turn out a stellar batch with almost anything in your pantry.
Granola is the quintessential customizable breakfast food. A blank slate of grains (oats being your typical stand-in), combined with a fat and sweetener of your choice unleashes a world of flavour possibilities that can also be custom-made to suit diet (vegan, gluten-free, and even paleo if you skip the grains entirely and sub in nuts and seeds). Granola variations abound! Opt for sweet or savoury, clumpy or flaky, seedy or nutty, fruity or without fruit, and the list truly goes on. Granola is so versatile that you can make this hearty breakfast/snack with the simplest of ingredients. Here’s how to create the perfect batch every time….
If you’re still looking for a last minute dessert idea to prepare for the special person in your life today, we’ve got you covered.
This beauty of a cake is definitely a must-make (Valentine’s Day or not). Plus it’s so easy to whip up, it’ll be ready in no time. This lovely recipe comes from Izy Hossack’s latest cookbook The Savvy Cook.
This cake is super moist on the inside, thanks to the ground almonds, with a slightly crumbly texture on the outside. It’s studded with juicy raspberries and chunks of dark chocolate. It’s not too sweet, so you can eat it as an afternoon snack, or even for breakfast (I know I’m definitely up for that). For a special dessert, serve it with a dollop of coconut whipped cream.
I made this cake vegan by swapping out the egg for a few tablespoons of aquafaba. If you’re new to vegan baking or are wondering what I’m talking about, aquafaba is the liquid from a can of chickpeas. I know it may sound gross, but it’s used a lot in vegan baking as an egg replacement (to make meringue, pavlova, mousse, etc.) and it works really well. I like using it in cakes (instead of flax or chia seeds that I’ll usually keep for cookies), as it gives them a really nice texture. Of course, feel free to use a regular egg.
Notes: The original recipe suggests using a 9-inch cake pan, but I found that the cake ended up slightly too large and not thick enough, so I’d use a smaller pan next time. A 7 or 8-inch pan should work well. This recipe is barely adapted from Izy Hossack’s latest cookbook The Savvy Cook.
- ¾ cup + 1 tablespoon / 80g oat flour (plus extra for dusting)
- ¾ cup + 2 tablespoons / 80g almond meal (ground almonds)
- ⅓ cup / 80g firmly packed coconut sugar (or brown sugar)
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup / 60ml plant-based milk (I used almond milk, but any kind of milk will do)
- ⅓ cup melted coconut oil or olive oil (plus extra for greasing)
- ½ teaspoon almond extract
- 4 tbsp aquafaba (the liquid from a can of chickpeas or beans), or 1 extra-large egg for a non-vegan option
- 50 g. dark chocolate (at least 70%), roughly chopped
- ¾ cup / 100g frozen or fresh raspberries
- Whipped cream, or plain yogurt
- Fresh raspberries and/or pomegranate seeds (if in season)
- Preheat oven to 350°F / 180°C.
- Grease a 8-inch round cake pan with coconut oil and dust with flour, tapping out any excess.
- In a medium bowl, mix the oat flour, almond meal, sugar, salt, and baking powder. If you’re using the aquafaba as an egg replacement, whisk it in a small bowl for about 30 seconds, until foamy. Add the milk, oil, almond extract and aquafaba (or egg) to the rest of the ingredients and mix until smooth.
- Pour the batter into the prepared pan. Sprinkle over the chopped chocolate and raspberries, then slightly swirl them into the batter with a spoon.
- Bake in the oven for about 30 to 35 minutes, until the center of the cake springs back when you apply light pressure with your finger.
- Remove from the oven and let the cake cool in the pan. Once completely cooled, slice and serve as it comes, or with whipped cream or yogurt and fresh raspberries and pomegranate seeds (if in season), if desired.
If you make this cake, let us know by tagging us @baked_theblog + #bakedtheblog on Instagram.