Ingredients 1/3 head(s) uncooked savoy cabbage, about 8 whole leaves 1/2 pound(s) uncooked 93% lean ground beef 1/2 cup(s) uncooked white […]
Ingredients for 10 servings
– 260 gr Self-raising flour
– 70 g ground almonds
– 130 g powdered sugar
– 1 teaspoon of baking powder
– 3 eggs
– 100 g Fresh rhubarb
– 20 g preserved ginger
– 1 teaspoon of vanilla extract
– 40 g brown sugar
– 20 g Vegan butter
– 100 g Oil
– 1 lemon
1: Slice the rhubarb into small pieces. Add all but 20g to a large skillet. Grate the ginger. Grate and juice the lemon and add half of it to a large saucepan. Add the ginger, dark brown sugar, and vegan butter and cook until the rhubarb is tender.
Preheat the oven to 6 degrees.
2: Place the rhubarb compote in a colander. Pour the rhubarb juice into another container. Sift the flour and baking powder. Add to almonds.
3: Beat eggs, sugar, and oil. Gradually add the dry ingredients. Add the other half of the lemon juice and the zest. Add the rhubarb juice and vanilla extract.
4: Grease and align a cake tin. Add the remaining rhubarb to the bottom of the mold. Sprinkle some sugar on the rhubarb. Add the cake batter and bake in the oven for 35-45 minutes until golden brown.
5: Allow to cool. Cut in half using a bread knife and add rhubarb compote between the slices. Entertainment.