Orange & Rhubarb Polenta Cake

Serves 8 - 10
Total Time
1 Hour 30 Minutes
150g of butter, plus extra for greasing
200g of caster sugar
Finely grated zest and juice of 1 large orange
3 medium free range eggs, beaten
150g of polenta
1½ tsp of baking powder
75g of ground almonds
400g of forced rhubarb, trimmed and thickly sliced
1 tbsp of granulated sugar
Step 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.

Step 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.

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