zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rhubarb & orange polenta cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Rhubarb & orange polenta cake

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 1 hour - 1 hour 15 mins

    Serves: 8 - 10

    Ingredients

    150g butter, plus extra for greasing
    200g caster sugar
    Finely grated zest and juice of 1 large orange
    3 Waitrose British Blacktail Medium Free Range Eggs, beaten
    150g polenta
    1½ tsp baking powder
    75g ground almonds
    400g forced rhubarb, trimmed and thickly sliced
    1 tbsp granulated sugar
     

    Method

    1 Preheat the oven to 180°C, gas mark 4. Butter and line a 20cm-deep, loose-bottomed cake tin. Cream the butter until soft, then beat in the caster sugar and orange zest, and continue beating until pale and fluffy. Beat in the eggs a little at a time. Fold in the polenta, baking powder and ground almonds to give a soft mixture that drops easily off a wooden spoon. Spoon half the mixture over the base of the cake tin.

    2 Arrange the rhubarb over the cake base, then drop the rest of the mixture over the top, leaving some gaps. Bake for 1-1¼ hours until well risen and golden and a skewer inserted into the centre emerges clean and dry.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary