Tag Archives: polenta

Rhubarb and Orange Polenta Cake

OK, so not much of a looker this one but OMG, so totally scrumptious! Sweet rhubarb and orange flavours work lusciously with the moistness of the sponge, a thing of gorgeousness as a result of the ground almonds and the fresh juice being drizzled over at the end. Honestly, cut yourself a fat wedge when it’s still warm from the oven and I promise you’ll be wanting a second! Oh, and another thing, it’s easy and effortless!

Serves 8 – 10 (or just 2!)

What you need…

1 x 20cm loose-bottomed, deep-sided cake tin, buttered and lined

150g butter, room temperature

200g caster sugar

Finely grated zest and juice of 1 orange

3 large, happy eggs, lightly beaten

150g polenta

1½ teaspoons baking powder

75g ground almonds

400g rhubarb, trimmed and chunked

1 tablespoon granulated sugar

What to do…

Preheat your oven to 180˚c /350˚f / gas 4.

Into your food processor, tip the butter, sugar and orange zest and whizz until pale and fluffy.

Whilst still whizzing, gradually add the beaten egg. Tip in the polenta, baking powder and ground almonds and beat until evenly incorporated.

Dollop half the mixture into your cake tin and then arrange the rhubarb evenly over the top. Dollop in the remaining mixture – don’t worry about smoothing it over – no need.

Pop into your oven and bake for 1 – 1¼ hours until well risen and golden and when an inserted skewer comes out clean and dry.

Use your skewer to poke holes all over the surface of the cake, drizzle over the orange juice and then sprinkle over the sugar.

Leave to cool a little in the tin for 15 minutes, then remove and place on a wire rack. Personally, I’d go for a big fat slab now….whatever’s left can cool – just luscious!

Serving suggestion…

Large, moist slices, still warm from the oven are best but there’s nothing wrong with the cooled version either. On it’s glorious lonesome or with crème fraîche or either vanilla or cinnamon ice cream – delicious!

Inspired by…

Waitrose Weekend

How easy…

Effortless!

Lemon Polenta Cake with Rosemary Syrup

My absolute favourite dessert: the sponge is soaked in sweet rosemary syrup – a perfect foil to the summer raspberries piled up in the middle and the clean, crisp Greek yogurt it’s served with. Once tried, this recipe will be with you forever!

Serves 10-12

What you need…

175g polenta

50g plain flour

1½ teaspoons baking powder

¼ teaspoon salt

5 tablespoon plain yogurt

5 tablespoon rapeseed oil plus extra for greasing

Grated rind of two lemons

2 tablespoon lemon juice

2 eggs, plus 2 egg whites

600g caster sugar

400ml water

3 heaped teaspoons dried rosemary

Fresh raspberries

Greek yogurt to serve

What to do…

Heat oven to 180°c / 350°f / gas 4.

Sift polenta, flour, baking powder and salt into a bowl.

Place yogurt, oil, lemon rind and juice into a jug and stir until combined.

In a separate bowl, beat the eggs and egg whites with 200g of the sugar for a few minutes until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined – don’t overmix.

Pour the mixture into a 1.2 litre/2-pint lightly oiled ring cake tin. Bake for 40-45 minutes until a thin skewer inserted into the centre comes out clean.

Meanwhile, place the remaining 400g of sugar in a pan with 400ml water and the rosemary. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.

When the cake is cooked, place on a wire rack to cool for 15 minutes, then ease a blunt knife around the outside to separate the cake from the tin. Invert cake onto a serving plate.

When completely cool, prick all over with a thin skewer and, using a tablespoon, drizzle over half the rosemary syrup so that it completely soaks into the cake, making it lovely and moist (tip: this part can take quite a while – I do it slowly, sometimes whilst watching TV).

Pour the remaining rosemary syrup into a pretty serving jug and pop in the fridge until ready to use.

Tip raspberries into the hole in the middle and serve your lemon polenta cake with rosemary syrup with dollops of Greek yogurt and the chilled rosemary syrup. Decorate with rosemary sprigs if desired. Divine!

Inspired by…

The Top 100 Recipes from the Food & Drink Series

How easy…

Really easy – a pleasure to create and so stunning on the eye and the taste buds!