Copyright © 2010 sinemage
The day after I’ve seen the coconut flour on the shelf of that shop, I couldn’t think of something else.
I’ve already coveted expensive nice pair of shoes, bag, or garment; but food, not really. And especially not a flour. At least until that day.
It’s the smell that stuck in my mind.
So, I was just happy when I finally could smell it in my own cupboard.
Not long after, a series of baked goods using this flour followed, including those muffins…
Copyright © 2010 sinemage
Because this cake is based and adapted from this clafoutis recipe, the texture is dense, rich and pudding-like.
With Spring now on, vivid rhubarb stalks grace every market stall. I have a soft spot for this vegetable. Usually I make a jar or two of compote.
This time, I gently stewed it with palm sugar, bringing a tangy and colourful addition to the cake.
In my plate or outside, I just love Spring colours…
So I’ll be back soon, with captures of the blooming time !
Copyright © 2010 sinemage
Coconut and Rhubarb Cake (makes 3 cakes of 12cm diameter or one of 24cm diameter)
80g coconut flour
250ml coconut cream
3 eggs
70g palm sugar (about one block) finely grated
1 pinch of salt
3-4 rhubarb stalks, cut in 1cm pieces
60g palm sugar
Preheat oven to 190°C. In a bowl, mix together coconut flour, grated palm sugar and salt. Add eggs, one by one, mixing after each addition. Pour in coconut cream and mix to have a smooth batter. Scoop equally the batter in tins (greased if necessary). Bake for about 30 minutes. Remove from the oven and wait 5 minutes before turning out of the tins and allow to cool upside down on a wire rack.
In large and shallow saucepan, over a low fire, cook lid on, rhubarb pieces and palm sugar for 15-20 mintutes or until just soft.
Lay rhubarb pieces on top of each cake, drizzle with remaining syrup and serve.
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