Rhubarb & Orange Almond Polenta Cake

SPRINGTIME TREAT

INGREDIENTS

150g Unsalted Butter

200g Caster Sugar

3 Eggs

Finely grated zest and juice of 1 large Orange

150g Polenta

2 tsp Baking Powder

75g Ground Almonds

400g Chopped Rhubarb

1 tbsp Sugar

Preheat the oven to 170c and grease and line a 20cm springform cake tin.

METHOD

Cream the butter, 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 base and spoon the rest of the mixture over the top.

Bake at 170C for 1 hour.

When baked, warm the juice of the orange and stir in 1tbsp caster sugar, heat until the sugar has completely dissolved and the liquid starts to become a little syrupy.

Drizzle the syrup over your cake.

Decorate with grated orange zest, flaked almonds or edible flowers.

Delicious served with orange poached rhubarb and a dollop of creme fraiche.

Recipe: Swedish House

Photos: Trevor Herbert