Rhubarb Polenta Cake – a guest recipe by Tait Miller

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.