blood orange cornmeal cake with thyme roasted rhubarb

"there's a method to growing rhubarb called "forcing" where it's raised in total darkness and tended to in brief intervals of candlelight. the plant thrives only because it's looking for an absent sun, and extends so fast you can hear the growing pains. forcing can weaken the crop but if done correctly can yield a sweeter, more desirable result. not everything needs to be an allegory. all the same, i am aware that there are things that have happened in my formative years that i have no words to describe and that only god's eyes have seen."

attributed to dogrotpdf

ingredients:

for the cake:

200g plain flour or ground almonds if gluten free

200g coarse cornmeal

200g raw unrefined cane sugar (or caster sugar)

200ml extra virgin olive oil

200ml plant based buttermilk (or 50ml plant based milk + 150ml plant based yoghurt)

zest of 2 unwaxed blood oranges (regular oranges are fine too)

flesh of 1 blood orange (regular oranges are fine too

picked leaves from 1 sprig fresh thyme or 1/2 tsp dried thyme

2 tsp baking powder

2 tsp vanilla extract

1 tsp allspice

the seeds from 3 cardamom pods or 1/2tsp ground cardamom

pinch of sea salt

for the rhubarb:

5 rhubarb stalks, sliced into large chunks

4 tbsp raw unrefined cane sugar (or caster sugar)

1 blood orange, juiced (regular oranges are fine too)

1 tsp fresh ginger, peeled and grated

5 whole sprigs of thyme

garnish:

2 tbsp shelled pistachios, lightly toasted and roughly chopped

method:

1. preheat the oven to 160C. grease and line a round 20cm springform cake tin with baking paper.

   
   

2. in a bowl, stir together the plain flour or ground almonds, the cornmeal, salt, baking powder, cardamom, allspice and thyme.

   
   

3. in a separate bowl, whisk together the sugar, olive oil, vanilla extract and orange zest. slowly add the buttermilk until fully combined.

   
   

4. combine the dry ingredients, orange flesh and the wet ingredients until just mixed. try not to over mix.

   
   

5. pour into the lined and greased cake tin and bake at 160C for 40 minutes, or until a toothpick inserted comes out clean.

   
   

6. allow to cool for 15 minutes while you roast your rhubarb.

   
   

   for the rhubarb:

   
   

   1. increase the oven temperature to 200C. line a baking tray with baking paper.

   
   

   2. in a bowl combine the rhubarb pieces, sugar, orange juice, ginger and thyme. pour the mixture onto the lined baking tray.

   
   

   3. roast for 10 minutes until juicy and bubbling.

   
   
   
   

   assemble the cake:

   
   

   1. transfer the cake to a wire rack.

   
   

   2. pour the roasted rhubarb over the cake, making sure the fruit is spread evenly and the cake is drenched with the juices.

   
   

   3. top with chopped pistachios and serve with plant based whipped cream or creme fraiche/yoghurt