Suggested by Ann Dennis

Celebrate the success of The Green Gram and our forthcoming move to the High Street with your family and friends, by baking this delicious summer cake using ingredients from the shop!
Prep Time: 10-15 minutes
Cook Time: 60 minutes
Ingredients
150g soya margarine
200g caster sugar
150g polenta
2 tsp baking powder
75g ground almonds
400g chopped rhubarb
1tbsp granulated sugar
3 eggs
zest & juice of 1 large orange
Method
Preheat the oven to 170 degrees centigrade (150 fan) and grease and line the base of a 9-inch circular cake tin
Cream the margarine, caster sugar and orange zest until pale and fluffy
Beat in the eggs
Fold in the polenta, baking powder and ground almonds
Spoon half the mixture over the base of the tin
Arrange the chopped rhubarb over the cake mixture in the tin and spoon the rest of the cake mix over the top
Bake for 1 hour
When baked, warm the orange juice and 1 tbsp sugar then drizzle over the cake whilst still warm
Decorate once cooled with flaked almonds and edible flowers if you have them
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