Rhubarb Magic Cake

Ingredients

• 4 tbsp coconut oil
• 120 g rhubarb
• 3 eggs
• 1 pinch salt
• 4 tbsp Maple syrup
• 50 g spelt flour type 630
• 50 g ground almonds
• 300 ml Almond drink (Almond milk)
• 2 tbsp toasted almond flakes

Instructions

1. 1.

   Melt the coconut oil in a small saucepan. Wash, trim and cut the rhubarb into about 3 cm wide pieces. Line a loaf pan (approximately 26 x 10 cm) with parchment paper.

2. 2.

   Separate the eggs; beat the egg whites with salt until stiff peaks form and set aside cold. Whisk the yolks with maple syrup until fluffy. Add coconut oil, flour and almonds, mixing vigorously. Stir in almond milk.

3. 3.

   Carefully fold in the beaten egg whites, but do not fully incorporate them into a homogeneous batter—keep some frothy peaks visible.

4. 4.

   Arrange the rhubarb pieces in the prepared loaf pan and pour the batter over them. Bake in a preheated oven at 150 °C (fan 130 °C; gas: level 1–2) for about 40 minutes.

5. 5.

   After baking, turn off the oven and let the cake rest with the door closed for 5 minutes; if you open the door, allow it to cool for 10 minutes. Remove the rhubarb magic cake, chill for at least 2 hours, and sprinkle toasted almonds on top before serving.