Gaia's Hut Health Lounge

Feed yourself into radiant health and unashamed lightness

Rubarb and Almond Charlotte cake

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This is a healthier take on this seasonal classic. Although this year the spring is not in a rush and we’ll have to wait for fresh rubarb for another couple of weeks. Luckily, I still have a few jars of rubarb compot that I made last spring, so I used it for this recipe: _MG_8771INGREDIENTS:                                                                                                                                                                                                                                               3 eggs

100 g butter, melted

1 cup plain yogurt

1 teaspoon each of cinnamon  and cardam

1/2 cup of honey or coconut sugar or agave

2.5 cups of chopped rubarb stewed with 1/2 tbsp of honey

1 sliced apple (optional)
1/2 teaspoon of baking soda with a few drops of lemon juice or 1 tbsp organic baking powder

1 cup of kamut flour or spelt flour

1/5 cup ground almonds
flaked almonds and coconut sugar for sprinkling

Wisk together eggs, melted butter, yogurt, spices and honey/coconut sugar until the mixture is pale and frothy.  Add soda with lemon juice while it’s still bubbling, or add baking powder. Stir in the flour and the ground almonds.

Pre-heat the oven to 180º and grease a 23 cm spring form. Spoon a little bit of the mixture and spred to cover the bottom of the form. Then put a layer of your stewed rubarb and apple slices (if using). Then cover it with the rest of the mixture. Sprinkle with flaked almonds and coconut sugar. Bake until done (about 50-60 minutes) If the cake looks too brown after 40 min., cover with foil. Don’t transfer it to a wire rack! Enjoy:)




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