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Categories:
brown rice flour chestnut flour potato starch baking powder baking soda salt light brown cinnamon pepper ground sumac tomato puree lemon juice olive oil gingerroot fresh rhubarb yellow raisins grapeseed powdered sugar
Viewed: 45 - Published at: 5 years agoIngredients
- 1 1/4 cups brown rice flour
- 1/4 cup chestnut flour (for depth of flavor, or substitute sorghum flour for plainer)
- 1 tablespoon potato starch (not flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 2/3 cup light brown or muscovado sugar
- 1 teaspoon Saigon cinnamon
- 1 teaspoon Aleppo pepper (to taste)
- 1 teaspoon ground sumac (or substitute lemon zest)
- 1 cup tomato puree (I used from a can of whole tomatoes)
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh grated gingerroot
- optional addition of 1/3 cup of chopped fresh rhubarb rolled in 2 tbl. brown sugar
- optional addition of 1/4 cup yellow raisins
- spray of grapeseed or canola oil for pan
- powdered sugar for dusting or icing, optional
Method
- In a large mixing bowl add all the dry ingredients in the first half of the list. After blending these evenly with a fork, make 2 indentations. Pour the olive oil into one dent and the tomato puree with lemon juice into the other. Stir all the ingredients together with a fork until well blended. Add the ginger and optional additions. Spray your pan with oil before pouring the mix into it.
- Bake for 30 to 40 minutes, until lightly brown all around; a toothpick should come out clean, after the pricking test. You can serve this snack cake this right from the pan. If desired, dust with powdered sugar (or non dissolving sugar) using a fine meshed sieve held about 6 inches above, when the cake is cool. Optionally, you can place an object on the top of the cake and sift powdered sugar around it for a fun decorative effect (as illustrated from my earlier version). You can also serve this cake warm or have it for breakfast. For non-vegan options, serve with a dollop of creme fraiche, ginger ice cream, a Greek yogurt rhubarb icing, or a tequila-lime goat cheese frosting. Slice into small pieces and enjoy.
