Ingredients
- 2 cups rhubarb (Janfield Hyrdroponics)
- 2 Tbsp demerara sugar
- 200g butter
- 1 cup white sugar
- 2 cups almond meal
- 3 large eggs (Agreeable Nature)
- ½ tsp vanilla extract
- Zest of 2 oranges
- Juice of ½ orange
- ½ cup polenta
- 1 tsp baking powder
- 1 tsp ground cardamom
- Sliced almonds to decorate
Vendors
Tags
Rhubarb, Orange & Polenta Cake
Method
Comments
Wash and cut the rhubarb into 2cm pieces and place in a bowl. Sprinkle over the demerara sugar and leave aside for an hour
Pre-heat the oven to 150 degrees
Line a 9inch/21cm springform cake tin with baking paper
Soften the butter and then beat with the white sugar in a beater until it is light and fluffy
Add the almond meal and beat again until all incorporated
Beat the eggs in one at a time, making sure each one is well mixed in before adding the next
Fold in the polenta, baking powder, cardamom, vanilla extract, orange rind and juice
Spread the cake batter evenly into the cake tin. Drain any liquid off the rhubarb and sprinkle the rhubarb over the top of the cake. Sprinkle a handful of sliced almonds over the cake for decoration if desired
Put the cake in the oven and bake for 50mins-1hour 10mins until the cake is set in the middle and deep golden, brown colour. Allow to cool slightly before removing from the tin. It is best to cool completely before cutting as it is a very moist cake.
