Rhubarb Polenta Cake – a guest recipe by Tait Miller
- 30 min
- Easy
Discover Tait's top tips for wild cooking in our journal here.
| Ingredients | 100g plain flour 150g polenta flour 80g sugar 1 orange, zested 1tsp cinnamon 1/2 tsp nutmeg
4 eggs 150ml buttermilk 50ml cream
4 sticks rhubarb, trimmed and chopped 1 tbsp honey 1 large orange, peeled and chopped |
|---|
Preheat the oven to 180°C.
Mix the eggs, buttermilk and cream in a large bowl. Stir in the sugar and orange zest. Sift in the plain flour, polenta flour, cinnamon and nutmeg and fold them through the mix.
Place the mix into a lined cake tin and bake at180°C until golden brown on top.
While the cake is cooking, chop the rhubarb and orange and mix with the honey – add some extra cinnamon and nutmeg if you like, to taste.
Once the cake is cooked through, pour over the fruit mix and bake for a further 8 mins.
Enjoy warm with some thick natural yoghurt or crème fraîche.
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