A crowd-pleasing seasonal recipe that makes use of some common storecupboard ingredients.
While we’re all missing our favourite local cafes, why not knock up one of their signature cakes at home? This light, fruity sponge is spring on a plate and comes from Potager Garden, a very special, vegetarian cafe in a converted greenhouse, not far from the Seasalt design studios.
A slice of cake and a swing in one of their shady hammocks is one of our favourite ways to pass a spring afternoon. For now, this delicious rhubarb recipe will do the trick.
The rhubarb season in the UK runs from April to June and we’ve heard rumours of little bunches of rhubarb being left on people’s doorsteps this week.
You will need: One nine-inch, circular cake tin
Preheat the oven to 170 C and grease and base line your cake tin.
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 sugar.
Drizzle the mixture over your cake.
Decorate with flaked almonds and edible flowers if you have them.
150g soya margarine
200g caster sugar
Finely grated zest and juice of 1 large orange
2 tsp baking powder
75g ground almonds
400g chopped rhubarb
1 tbsp sugar