The Green Gram
Community Refill Shop
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
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 and juice of 1 large orange
Preparation
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