Potager Garden’s Rhubarb & Orange Polenta Cake
A crowd-pleasing seasonal recipe that makes use of some common store cupboard ingredients.
This light, fruity sponge is spring on a plate. It comes from the chefs at Potager Garden, a very special café in a converted greenhouse which you might recognise as the backdrop of our summer occasionwear photoshoot.
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 recipe with in-season rhubarb will do the trick.
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 chopped rhubarb
- 1 tbsp sugar
Method
- Preheat the oven to 170°C, grease and line the base of 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 170°C 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.
Share your bakes with us on Instagram and Facebook by tagging us @SeasaltCornwall.
To see more of our sunny photoshoot at Potager Garden, and browse our celebration-ready dresses and separates, head to our occasionwear edit.