RHUBARB AND STRAWBERRY POLENTA CAKE
It’s finally starting to feel like summer which calls for a seasonal cake. This cake has to be one of my favourites ever. It’s moist, sweet, and a little bit sour. There’s no need for icing or a syrup – serve it just as it is or with a little bit of vanilla ice cream. It may sound a little bit bizarre as it is polenta based but the polenta is required to absorb all the juices that come from cooking the fruit. Believe me, this one is really worth a try.
Serves 8 – 10. Ingredients: 250g rhubarb, 250g strawberries, 300g caster sugar, 150g plain flour, 1 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 150g fine polenta, 2 eggs, 1 teaspoon vanilla extract, 125 g butter, 250g plain yogurt. Extra strawberries and icing sugar to serve.
Method: Preheat oven to 180°C. Grease and line a round springform tin. Chop strawberries and rhubarb into 1/2 cm pieces and keep separate in two separate bowls. Cover the rhubarb with 100g of sugar to absorb some of the liquid. If you’re using standard polenta, grind as finely as possible using a food mixer. Place polenta, flour, bicarbonate of soda, salt and cinnamon in a bowl. Cream together butter and remaining sugar. Add eggs and vanilla extract and whisk. Then add the flour-polenta mix alternately with the yogurt. Fold in fruit with a spatula and pour into the tin. Cook for 40 minutes, then briefly open the oven and cover the tin with silver foil to stop the top from colouring any more and cook for a further 20 minutes. Leave to cool on a wire rack and serve ideally after about 40 minutes.
Notes: Recipe slightly adapted from a recipe from Nigella’s How to be a Domestic Goddess.
I hope the sun in shining wherever you are. Have a wonderful day. xS