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*VIDEO* Lesley Waters’ Rhubarb & Orange Polenta Cake recipe

PUBLISHED: 14:04 17 March 2014 | UPDATED: 14:13 17 March 2014

Rhubard & polenta cake -  credit: Katharine Davies

Rhubard & polenta cake - credit: Katharine Davies

Katharine Davies

Serve this truly scrumptious gluten-free pudding with thick Dorset cream or custard. Vary the flavours by using any citrus and topping with sliced apple, pears, plums, berries or nectarines depending on the season.

Rhubard & polenta cake -  credit: Katharine DaviesRhubard & polenta cake - credit: Katharine Davies

Ingredients - Serves 8-10

225g unsalted butter, softened

225g caster sugar

3 eggs

200g ground almonds

115g semolina or instant polenta

1 teaspoon baking powder

Grated zest & juice 2 oranges

Approx. 3 sticks of forced rhubarb (the bright pink type), cut into 10cm sticks



1 - Preheat the oven to 180°C/gas mark 5. Lightly oil a non-stick 23cm (9inch) spring form or sponge tin and line the edges with greaseproof paper.

2 - Place the butter and sugar in a food processor and whizz together. Next gradually add in the eggs until combined. Finally add the almonds, semolina (or polenta), baking powder and orange zest, whizz briefly to combine.

3 - Spoon the mixture into the prepared cake tin and place the rhubarb slices over the surface (I usually do it like the spokes of a bike wheel). Sprinkle with a little extra caster sugar and bake in the oven for approximately 50-60 minutes until firm and golden.

4 - When cooked, remove the cake from the oven and prick the surface with a thin skewer. Spoon the orange juice over the surface of the cake and allow to stand for 20 minutes before serving. If you want dust each slice with icing sugar before serving.


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