As we hop into March and the luscious seasonality that comes with it, we can't think of a better way to pay homage to the erupting rhubarbs than with a spring cake recipe from our Farm Shop baker, Lucy.
Bursting with the flavours of citrus and fresh springtime rhubarb, this moist polenta cake makes for a delicious treat any time of day. We recommend serving warm, crowned with a dollop of crème fraîche.
- 300g softened butter, plus a little for the tin
- 400g rhubarb, cut into thick pieces
- 50g golden caster sugar
- ½ orange, zested
- 1/2 lemon, zested
- 3 large eggs
- 200g self-raising flour or gluten-free self-raising flour
- 50g fine polenta
- 50g ground almonds
- 1 tsp baking powder
- 100g marzipan, chopped into small chunks
Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 minutes.
Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.
Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 minutes until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 minutes, then check again. Cool in the tin for 10 minutes, then serve warm with crème fraiche or cool completely to serve as a cake.
Will keep in an airtight container for three days.