This one was originally inspired by a recipe poster in Tesco: http://realfood.tesco.com/recipes/rhubarb-yogurt-and-clementine-cake.html

Once I saw it, I just had to try it!

I stewed 4 mini clementines for about an hour, until the liquid had reduced down quite a lot. I kept some of the liquid back (which I used to cook down the rhubarb), and blended them with some soya yoghurt (about 250g), 3 eggs, and a dash each of vanilla, salt, cinnamon and nutmeg. You could add a little honey to taste if you wanted.

I then mixed in about 1 cup almond flour, and 2 tbsp each coconut flour and arrowroot flour, along with 1 tsp baking powder.

I baked at 180 C for about 50 minutes. I spread on the really reduced rhubarb right at the end (so it wouldn’t burn).

I cut these into individual portions and served with coconut yoghurt vanilla custard.