We tend to think of strawberries when we think of fruits in season in June, but actually rhubarb is also in season. Often associated with puddings, this is a delicious plant-based cake recipe that combines the rhubarb with almonds.
10 oz (285g) self-raising flour
4 oz (115g) 10 ground almonds
3 ozs (85g) muscovado sugar
3 ozs (85g) caster sugar
2 teaspoons cinnamon
2 oz (60g) rhubarb cut into ¼ inch pieces
2 tablespoons white wine/cider vinegar
1 level teaspoon bicarbonate of soda
6 fluid oz (170ml) sunflower oil
For poaching the rhubarb, you will need 3 tablespoons apple juice and 1 tablespoon sugar.
For decorating, you will need a sprinkle of sugar and some flaked almonds, lightly toasted.
Lightly grease a 250 mm (10 in) round baking tin and line with greaseproof baking paper.
Gently poach the rhubarb in the apple juice and sugar until it is just soft. Strain the juice into a jug and leave the rhubarb and the juice aside to cool.
Except for the bicarbonate of soda, mix all the dry ingredients together in a bowl.
Add some soya milk to the rhubarb liquid - just enough so it makes the liquid quantity up to ½ pint (or 235ml) of liquid overall.
Separately, add the vinegar to the bicarbonate of soda and allow it to froth up. Then add this vinegar/bicarb mixture, and the oil, to the dry ingredients and stir until it is smooth.
Using a metal spoon, fold in the rhubarb.
Now you are ready to pour the whole mixture into the greased, lined tin and bake in a moderate oven, gas mark 5, for about an hour.
Turn out and cool, dust with icing sugar and serve.
Adapted from a recipe by 'Pork Belly'