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Rhubarb & Orange Polenta Cake

Writer's picture: Jo AndersonJo Anderson

Updated: Jan 21

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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