Another collaboration with Mr Fitzpatrick’s Vintage Cordials ahoy! It’s always a pleasure to work with this wonderful drinks brand using their no added sugar cordials, they pack in such a punch of flavour and it’s nice to use them as a natural flavouring and boost things like cakes, loafs and other healthy bakes.
This time using their delightful Rhubarb & Rose Cordial to flavour a berry compote accompanying an orange-scented traybake, this bake is simple to make, can be made vegan and dairy-free plus it’s gluten-free too. One to enjoy mid-morning or mid-afternoon with a cup of tea, this makes a delicious snack or dessert and is great for those doing Veganuary if you’re looking for something to bake!
Ingredients:
For the sponge –
- 150g gluten-free plain flour (I used Dove’s Farm)
- 100g stevia or coconut sugar (I used The Groovy Food Company)
- ½ teaspoon baking powder
- ½ teaspoon bicarb of soda
- 100ml oil (vegetable)
- 225ml oat or almond milk (I used Alpro)
- Zest and juice of 2 oranges
- 1 teaspoon vanilla extract
For the frosting –
- 250g coconut milk yogurt or Quark
- 3 tablespoons stevia or maple syrup (I used Indigo Herbs)
- 2 tablespoons coconut flour (I used The Groovy Food Company)
- ½ teaspoon vanilla extract
- Dash of rose extract (optional)
For the rhubarb & rose berry compote –
- 75g berries
- 3 tablespoons Vintage Cordials Rose & Rhubarb no added sugar cordial
- Zest and juice of 1 orange
- 1-2 tablespoons stevia or coconut sugar
- 1 ½ teaspoons cornflour
Get making!
- First make the sponge: Preheat the oven to 170 degrees C and grease and line a 9x9in baking tin.
- Mix together the flour, sugar or stevia, baking powder and bicarb of soda in a bowl. Whisk the oil, milk, orange juice and zest and vanilla together then pour into the dry ingredients and mix to combine.
- Pour the batter into the tin and spread out evenly. Bake for 25-30 minutes until firm and golden. Leave in the tin cool then place on a board.
- Beat together the frosting ingredients together and chill in the fridge until needed.
- Make the compote: Place the berries in a pan along with the orange zest and juice, sugar and cordial with 30ml water and bring to the boil. Reduce the heat and simmer for 10 minutes until softened.
- Mix the cornflour with 1 ½ teaspoons cold water to form a paste and pour into the pan. Stir gently and continue cooking over a medium heat for about 30 seconds until thickened. Pour into a jug or bowl and allow to cool and set.
- When ready to serve, spread the frosting over the sponge to cover then spoon the fruit over the top generously. Cut into 9-12 squares and enjoy!
