A cake, perfect for spring. Sweet and sour combined with honey and rhubarb. Gluten-free and suitable for RESET.
Done in: 60 minutes
Species-appropriate rhubarb cake
A cake for spring. Rhubarb & honey – säuerlich & süß. Juicy, aromatic and delicious. Gluten-free and suitable for RESET.
12
pieces25
minutes35
minutesIngredients
4 Stick Rhubarb (approx. 450 g)
4 Eggs 1 Prise Salt
200 g Coconut yogurt
5 EL Honey, for example.E.g. MANUKA
1 Organic lemon
1 Vanilla bean
200 g ground almond
100 g Almond blossom
Preparation
- Preheat the oven to 160° C convection.
- Wash the rhubarb, remove the leaves and cut into 2 cm pieces. Grate the zest from the lemon. Cut the vanilla pod in half lengthwise and scrape out the seeds with the back of a knife.
- Whisk the eggs into a bowl;Break the eggs into a bowl, add a pinch of salt and beat with a hand mixer for 2-3 minutes until frothy. Stir in the coconut yoghurt, honey, lemon zest and vanilla paste. In a second bowl, mix the ground almonds with the rhubarb pieces so that they do not sink to the bottom.
- A 26 cm springform pan with baking paper and spread half of the almond flakes on the base.
- Fold the almond and rhubarb mixture into the pastry mixture and pour into the springform tin. Sprinkle with the remaining almond flakes and bake in the oven for approx. 35-40 minutes.
Artgerechte Food Facts
Rhubarb is rich in vitamins and has digestive and germination-promoting properties. It also has a blood-purifying effect. However, be careful with the leaves: they contain oxalic acid, which is why they should not be consumed. The oxalic acid content in rhubarb also increases in the late summer months. Rhubarb is therefore only harvested until the end of June. However, oxalic acid is only harmful to health in higher concentrations - the concentration in food is usually low, which is why eating it in moderation does not pose any problems.
Honey has been considered a natural remedy for thousands of years and is known for its effect against pathogens such as viruses and bacteria. Manuka honey works best here – its high methylglyoxal content (MGO) makes it unique. In general, honey is better the darker it is, because then the pinostrobin content is higher. Honey should not be heated for too long, as otherwise the beneficial substances are quickly destroyed. Therefore, only add the honey at the end and only heat briefly.
Eggs are a great source of protein and have a firm place in a species-appropriate diet. They are a good source of healthy omega-3 fatty acids and contain numerous vitamins, such as vitamins A, B, D and E. (Please note: animal products are only species-appropriate if the animal has also been kept and fed in a species-appropriate way.)
Almonds have a high calorie density, but are very healthy. The carbohydrates in almonds and also in nuts are only released slowly during digestion. Almonds contain a lot of vegetable protein and are rich in polyunsaturated fats. They also have an antioxidant effect.
Coconut is a very good and species-appropriate source of energy.
Vanilla is the fermented and dried fruit capsule of the vanilla orchid. Strictly speaking, vanilla is part of the flower. Edible flowers can be used for cooking, look beautiful and summery and lift the mood. Vanilla can have a positive effect on cortisol sensitivity. It also has a mood-enhancing, aphrodisiac, invigorating, relaxing, muscle-strengthening, metabolic and digestive effect.
Lemons have a high content of vitamins, especially vitamin C, trace elements and secondary plant substances. It also activates liver enzymes that can help us detoxify.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation