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Rhubarb & orange polenta cake
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Serves: 8 - 10
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
1½ tsp baking powder
75g ground almonds
400g forced rhubarb, trimmed and thickly sliced
1 tbsp granulated sugar
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.
Typical values per serving:
Gluten free (using gluten free baking powder) – serving 8
This recipe was first published in February 2018.