From Aran: "I adore pink peppercorn in desserts. I have been sprinkling it over strawberries for years. It adds a warmth and slight spice without being too overpowering. This is a very versatile gluten and dairy free cake that can be topped with any fruit you like or simply made into a pound cake and drizzled with your favorite icing."
Makes one 8-inch cake
1 cup (250 ml) full-fat coconut milk (canned)
1 tablespoon lemon juice
1 cup (140 g) superfine brown rice flour
3/4 cup (90 g) millet flour
3/4 cup (90 g) quinoa flour
1/4 cup (25 g) almond flour
1 tablespoon baking powder
3/4 teaspoons fine sea salt
1/4 teaspoon ground ginger
1/2 cup plus 1 tablespoon (115 g) natural cane sugar
Zest of 2 lemons, finely grated
2 large eggs
1/4 cup olive oil
3 ounces (90 g) diced rhubarb
3 ounces (90 g) sliced strawberries
3 ounces (90 g) raspberries
1/2 teaspoon ground pink peppercorns
- Preheat oven to 350F (180C). Line an 8-inch cake pan with parchment paper. Stir the coconut milk and lemon juice together. Set aside.
- In a large bowl, whisk together the superfine brown rice, millet, quinoa, almond flour, baking powder, sea salt, and ground ginger.
- In a medium bowl, rub 1/2 cup (100 g) of the sugar together with the lemon zest until it becomes very fragrant. Add the eggs, coconut milk mixture, and olive oil and whisk to combine. Pour this mixture over the dry ingredients and fold to combine. Pour the batter in the prepared cake pan and top with rhubarb, strawberries and raspberries. Sprinkle the top with remaining sugar.
- Bake for 50 to 60 minutes until golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes before inverting. Store wrapped in the refrigerator.
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