Go Back

How To Make A Rhubarb And Orange Polenta Cake.

Waitrose.
Brr, it is so cold around here!!! How can it be in May!! it would soon warm up with a spot of baking? Don’t you think? Talking od baking; Rhubarb And Orange Polenta Cake anyone?
Prep Time 15 mins
Cook Time 1 hr 15 mins
0 mins
Course Dessert
Cuisine British
Servings 10

Equipment

  • 20cm-deep, loose-bottomed cake tin.
  • Electric whisk

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

Instructions
 

  • 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. Then add the orange juice and mix well.
  • 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.
  • Arrange the rhubarb over the cake base, then drop the rest of the mixture over the top, leaving some gaps. Sprinkle 1 tsp of sugar over rhubarb.
  • Bake for 1-1¼ hours until well risen and golden and a skewer inserted into the centre emerges clean and dry

Notes

This recipe is Gluten free.
Tags us on social media if you make this recipe Twitter ClaireJustineO Instagram ClaireJustineOxox Or Facebook Claire Justine Oxoxo
 
Keyword Afternoon Tea, Baking, Cake