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Rhubarb & Orange Polenta Cake

Prep Time:

10-15 mins

Cook Time:

60 minutes


About the Recipe

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


150g soya margarine

200g caster sugar

150g polenta

2 tsp baking powder

75g ground almonds

400g chopped rhubarb

1tbsp granulated sugar

3 eggs

Zest and juice of 1 large orange


Preheat the oven to 170 degrees centigrade (150 fan) and grease and line the base of a 9-inch circular cake tine

• 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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