sorghum flour stem ginger rhubarb and orange cake

I adapted a recipe from the flavour flours book, it’s a wonderful book full of recipes for alternative flours to the normal wheat varieties like buckwheat, teff and chestnut flour.

I used sorghum flour for this cake and added fresh stem ginger rhubarb and orange to it.

The flavours went together really well.

If you don’t have ghee or clarified butter I have made this cake with olive oil and it worked just as well.

Recipe adapted from flavour flours

5 tbsp 70g clarified butter or ghee

3/4 cup 90g sorghum flour

3 tbsp 35g white rice flour

2/3 cups caster sugar

4 large eggs

Pinch of salt

Thumb sized piece of stem ginger

1 Stem of rhubarb

Zest of one orange

Preheat oven to 180c 350f

Melt butter and let cool, whisk flours and 2 tbsp of sugar together and set aside. Peel the ginger and grate it with a fine grater then grate the zest of an orange, finally slice the rhubarb into small chunks and set aside for later.

Add the remaining sugar and salt and eggs and whip with a stand mixer for 4 to 5 minutes until pale and tripled in volume.

Pour one third of the flour mixture over the egg mixture and fold in then repeat with half of the rest of the flour then finally add the remaining flour. Then fold in the clarified butter or ghee and fold in.

Lastly fold in the ginger rhubarb and orange

Pour into 3 6 inch tins and bake for 30 – 35 minutes

(Or two 12 inch tins)

Let cool

For cream

300ml double cream

5 tbsp icing sugar

Zest of 1 orange juice of half

3 tbsp ginger cordial

Whip the cream and icing sugar and orange juice and zest and ginger cordial until stiff then pipe onto one of the cake layers and add the next layer on top then continue with the next sponge.

Notes

*The ginger cordial in the frosting is optional I found a bottle by Belvoir in my local supermarket

*I used small oranges

* this cake is made in three small tins.

*i decorated it with olive branches