For a little while I have been promising my husband a Ginger Cake. Which will be coming soon to this blog soon. If you know my husband you will know how much he enjoys eating ginger. So I thought about baking a ginger cake for him. When I asked him if he would like this cake he didn’t exactly refuse.
So when I visited my local farm shop last week and noticed the large amounts of rhubarb for sale, I couldn’t resist. Thankfully my farm shop sells homegrown rhubarb in season. That’s when I decided to turn the ginger cake into a crumble cake. Sorry Hoz but my instincts come first. The cake was so delicious my husband asked for more a few days after I had made it. So well worth a try
Equipment for the Compote
- Sharp Knife
- Chopping Board
- Large saucepan
- Fine grater
- Stirring spoon
Ingredients for the Compote
- Apples x 4
- Rhubarb x 5 large stalks
- Ginger x 2 inch piece
- Coconut sugar x 2
- Water x 100mls
Method for the Compote
- Peel the apples, cut into quarters and remove the cores.
- Now cut into halves and put the apple pieces into the large saucepan.
- Cut the rhubarb into 2 centimetre pieces and peel any excess skin.
- Put the chopped rhubarb into the saucepan.
- Next peel the ginger and grate it into the pan.
- Stir all the ingredients together in a pan.
- Add the water and put the pan on a high heat.
- Bring to the boil and then leave to simmer until the fruit is soft.
- It should take about 15 – 20 minutes but if you would like the fruit slightly softer leave for a further 5 minutes or so.
- Set aside and leave to cool.
Equipment for the Crumble Cake
- Mixing bowls x 2
- Vegetable peeler
- Fine grater
- Nutribullet or blender
- Mixing spoon
- Small saucepan
- Loaf tin
- Plastic brush
- Grease proof paper
- Compote x 1/3
- Eggs x 2 large
- Ghee, unsalted butter or vegan butter x 150g
- Coconut sugar x 150g
- Baking powder x 2 tsp
- Ground cinnamon x 1 tsp
- Ground almonds x 100g
- Gluten free oats x 200g
- Brown rice flour x 100g
- Ground flax seed x 50g
- Oil for the loaf tin
- Roasted Pecans or Pecans x 100g
- Preheat the oven to 180ºC or gas mark 4.
- Pour about a teaspoon of oil into the tin.
- Brush it across the base and around the sides of the tin.
- Pre-line the loaf tin with the grease proof paper.
- Pour another teaspoon of oil onto the grease proof paper and repeat the above process.
- Pour the compote into a large mixing bowl.
- Add the eggs, ghee, unsalted butter or vegan butter and coconut sugar.
- Mix all of these ingredients together.
- In the nutribullet cup or blender, add the ground almonds, gluten free oats, brown rice flour, baking powder, ground cinnamon, ground flax seeds and raw cacao powder.
- Blend all of these ingredients together until they form a flour.
- Now mix the mashed banana ingredients with the flour ingredients.
- Once all the ingredients are mixed, pour into the loaf tin.
- Add the roasted pecans or pecans to the nutribullet and blend.
- Pecan are a naturally oily nut so don’t be alarmed if they turn mushy.
- Sprinkle the crumbs over the cake.
- Then put the tin into the oven.
- Bake for 25 – 30 minutes depending on your oven.
- Once it is ready it should be firm and golden brown on top. Put a skewer in it to check that it is cooked all the way through.
- If the skewer comes out clean it’s cooked.
- Leave to cool completely before slicing and serving.
Apple, Ginger and Rhubarb Crumble Cake was a big hit with my husband Howard. As I have already mentioned he loves any dishes with ginger in and this one was no exception. I forgot to mention earlier that he also really likes apple and rhubarb too. All the ingredients in this dessert are freezable so you can make this in advance for a meal. Then take it from the freezer the day before and leave it to defrost for the next day. We also cut this into slices and put them in the freezer too. However you decide to eat this cake, as always, please enjoy.