It’s party time! Summer is on its way and my fourth book, The Party Edition, is almost out. This book is full of festive party recipes. Perfect timing, if I do say so myself, because as the temperature outside increases, so does my desire to throw outdoor parties. My barbecue has been on standby for a while now and, from this month onward, I’ll be organizing lots of garden parties for my friends and family in Friesland.
How do I make these parties feel special? A sprinkle of confetti and flowers on the table, homemade streamers, a great playlist and jugs of water with fruit and mint will get you a long way. I also like to use candles and pretty string lights. Having my loved ones around is the finishing touch. The food doesn’t necessarily all need to be perfectly healthy, but I do try to make sure it’s as pure as possible. This sour and not too sweet (gluten-free) cake is something I like to make for my guests. Added bonus: rhubarb and lime are currently in season.
2 days (in an air-tight container)
- 300 g rhubarb, chopped (use 50 g for the frosting)
- 3 eggs
- 180 ml (3/4 cup) maple syrup
- juice of 2 limes
- 150 ml (2/3 cup) oat milk or other plant-based milk of choice
- zest of 2 limes
- 300 g (2 2/3 cups) almond flour (or other flour of choice)
- ½ tsp cinnamon
- 1 tsp vanilla extract (or powder), unsweetened
- 1 tsp baking soda
- 170 g (6 oz) cashews, soaked in water for 3 hours
- 2 tbsp maple syrup
- 65 g (2.5 oz) raspberries
- 3 tbsp lime juice
- 50 g rhubarb
Preheat the oven to 180°C. Rinse the rhubarb and remove the leaf and the bottom of the stalks. Slice the stalks into 1/2 inch wide pieces and add them to a pot with a splash of water on the stove. Without allowing the water to boil, heat the rhubarb until a puree is formed. Allow to cool. Then, beat the eggs and add the maple syrup, milk, lime juice and zest, stirring to combine. Add the dry ingredients to another bowl and stir well. Combine all of the ingredients, including the 8 ounces of rhubarb puree and stir until a creamy batter is formed. Line a cake pan with parchment paper and transfer the batter into the pan. Place the cake in the oven for 40 minutes. Meanwhile, make the frosting. Combine the soaked and drained cashew nuts with the other ingredients in a food processor and blitz until smooth. Frost the fully cooled cake with the frosting using a spatula, slice and serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!