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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