Rhubarb Coffee Cake & One Pot Chickpea Curry

Rhubarb Coffee Cake

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup almond flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup unsalted butter softened to room temperature

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1 tsp grated nutmeg

  • 1/2 cup buttermilk

  • 3/4 lb fresh rhubarb trimmed, halved lengthwise & cut diagonally into 2-inch segments

  • 1 tsp unsalted butter, melted (for brushing)

  • 1 tbs turbinado sugar (for sprinkling)

Instructions

  1. Preheat your oven to 350 degrees F. Generously grease a 9-inch springform pan and set aside.

  2. In a medium bowl, whisk together the flour, almond flour, nutmeg, baking powder, baking soda, and salt. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, 2-3 minutes.

  4. Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla and almond extracts and beat briefly to combine.

  5. Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.

  6. Scrape batter into the prepared springform pan and smooth it out with a spatula. Arrange the sliced rhubarb over the top in any pattern you desire – I liked a chevron pattern. Brush the rhubarb evenly with the melted butter, then sprinkle with remaining 1 tbsp sugar. 

  7. Bake for 45-50 minutes, or until edges of cake are browned and a toothpick inserted in the center of the cake comes out clean. Cool completely before serving.

*In flyer June 2 - 8, 2024
Recipe and photo credit: Katie Bird Bakes

One pot Chickpea Curry

Ingredients

For 4 Servings

  • 1 onion, diced

  • 4 cloves garlic, crushed

  • 2 tsp coriander powder

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 pinch chili flakes

  • 1 pinch salt

  • 1 ginger, 11/2 inch piece, chopped

  • 4 tomatoes, chopped

  • 4 tbs lentils

  • 4 tbs coconut cream

  • 1 ⅓ cups broccoli, florets

  • 1 can chickpeas, drained
    and rinsed

  • ½ cup spinach

  • ½ lemon, juiced

To Serve

  • low-fat natural yogurt, optional

  • 1 handful fresh coriander, chopped, optional

Instructions

  1. Fry the onion and garlic in a little oil for 3 minutes.

  2. Add all of the spices, the salt, the ginger and cook for a further 2 minutes.

  3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.

  4. Stir in the broccoli and cook for a further 4 minutes.

  5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.

  6. Serve with natural yogurt and some chopped coriander.

  7. Enjoy!

*In flyer June 2 - 8, 2024
Recipe credit: Tasty.co / Image generated by Adobe

Annah Kassen