This fantastic recipe, adapted by Carl Legge (see below for a link to his blog), is a tasty treat that, once baked, I promise, won’t survive long in your kitchen! The polenta forms a light, moist sponge which soaks up all the sharp, sweet juice of the rhubarb and then the ginger comes in punching hard with a fiery, zingy smack in the chops! The cinnamon and the cardamon add warmth and a bit of bite and texture is given by the cruncy almonds on top.
Yes, Oh Yes – this is a stonker. Do enjoy.
And seriously – all credit to Carl Legge for this adaptation – it really is very good.
Yes, Oh Yes – this is a stonker. Do enjoy.
And seriously – all credit to Carl Legge for this adaptation – it really is very good.
Recipe
Ingredients:
500g rhubarb, cut into 5mm slices
250g golden caster sugar – I had run out so used half regular white caster sugar, half dark brown sugar and it was fine 🙂
75g crystallised ginger, in approximately 5mm dice
100g plain flour
50g light rye flour- again, I didn’t have any and used plain flour and it was absolutely fine.
1 tsp bicarbonate of soda
Pinch of salt
2 tsp ground cinnamon
1/2 to 1 tsp ground cardamom
155g fine polenta (cornmeal)
2 large free range eggs
1 tsp vanilla extract
125g unsalted butter, softened
250g natural bio yoghurt
100g flaked almonds
Method:
1. Pre-heat your oven to 180°C (356°F) and grease and line a 23 inch pan.
2.Put the rhubarb in a n bowl with 100g of the sugar and the crystallised ginger and stir gently. If you can’t get the rest of the preparation complete in under 30 mins, do this step later. If you leave longer then the rhubarb will release too much juice (the sugar releases juice from the rhubarb).
3. Sieve the flours, polenta, bicarb, salt, cinnamon and cardamom together into a bowl and stir gently to mix.
4. Break the eggs into another bowl and add the vanilla extract. Beat this gently.
5. Cream the rest of the sugar with the butter.
6.Gradually add the egg/vanilla mixture to the sugar/butter in the mixer, beating gently.
7.The add alternately a bit of the flour/spice mixture and a bit of yoghurt, beating gently to combine until all is mixed.
8.Fold in the rhubarb and ginger until evenly mixed.
9.Pour this into your prepared tin and smooth the top. Sprinkle the flaked almonds evenly over the top.
10.Bake in the oven, middle shelf, for about an hour until springy to the touch and a skewer comes out clean.
11. About 20 minutes in, you’ll probably see the almonds colouring up. When you are happy with the colour, put some foil or greaseproof over the top of the cake to stop the almonds burning.
12. Once cooked, take the cake out and rest it in the tin on a rack to cool. Once cool enough to handle, unmould the tin and remove the greaseproof paper. Cool. Eat very very fast.
http://www.carllegge.com/2011/04/rhubarb-cake-recipe-with-polenta-ginger-spices-almonds/
Ingredients:
500g rhubarb, cut into 5mm slices
250g golden caster sugar – I had run out so used half regular white caster sugar, half dark brown sugar and it was fine 🙂
75g crystallised ginger, in approximately 5mm dice
100g plain flour
50g light rye flour- again, I didn’t have any and used plain flour and it was absolutely fine.
1 tsp bicarbonate of soda
Pinch of salt
2 tsp ground cinnamon
1/2 to 1 tsp ground cardamom
155g fine polenta (cornmeal)
2 large free range eggs
1 tsp vanilla extract
125g unsalted butter, softened
250g natural bio yoghurt
100g flaked almonds
Method:
1. Pre-heat your oven to 180°C (356°F) and grease and line a 23 inch pan.
2.Put the rhubarb in a n bowl with 100g of the sugar and the crystallised ginger and stir gently. If you can’t get the rest of the preparation complete in under 30 mins, do this step later. If you leave longer then the rhubarb will release too much juice (the sugar releases juice from the rhubarb).
3. Sieve the flours, polenta, bicarb, salt, cinnamon and cardamom together into a bowl and stir gently to mix.
4. Break the eggs into another bowl and add the vanilla extract. Beat this gently.
5. Cream the rest of the sugar with the butter.
6.Gradually add the egg/vanilla mixture to the sugar/butter in the mixer, beating gently.
7.The add alternately a bit of the flour/spice mixture and a bit of yoghurt, beating gently to combine until all is mixed.
8.Fold in the rhubarb and ginger until evenly mixed.
9.Pour this into your prepared tin and smooth the top. Sprinkle the flaked almonds evenly over the top.
10.Bake in the oven, middle shelf, for about an hour until springy to the touch and a skewer comes out clean.
11. About 20 minutes in, you’ll probably see the almonds colouring up. When you are happy with the colour, put some foil or greaseproof over the top of the cake to stop the almonds burning.
12. Once cooked, take the cake out and rest it in the tin on a rack to cool. Once cool enough to handle, unmould the tin and remove the greaseproof paper. Cool. Eat very very fast.
http://www.carllegge.com/2011/04/rhubarb-cake-recipe-with-polenta-ginger-spices-almonds/
