Our July Collection was shot at the beautiful Potager Garden but did you know that Potager is only a short trip from the Seasalt studios? Which means we are regular visitors, and we’re not afraid to admit we have become addicted to their tasty rhubarb and orange polenta cake. Luckily for us they decided to share the recipe so you can make it at home. Happy baking!

9” round tin

Makes: Nine generous slices

Ingredients

150g soya margarine

200g caster sugar

3 eggs

Finely grated zest and juice of 1 large orange

150g polenta

2 tsp baking powder

75g ground almonds

400g rhubarb

1tbsp sugar

 

Method

Cream butter and sugar and orange zest until pale and fluffy

Beat in eggs

Fold in polenta, baking powder and ground almonds

Spoon half the mixture over the base of the lined tin

Arrange chopped rhubarb over the cake base and spoon the rest of the mixture over

Bake at 170C for 1 hour

When baked, heat up orange juice and 1 tbsp sugar and drizzle over cake.

Bon appetit!

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Discover the edible plants at Potager >