Rhubarb, Lemon & Olive Oil Polenta Cake

"This indulgent yet nutrient-rich cake comes with some genuinely impressive health credentials. The rhubarb is rich in antioxidants, responsible for its deep pink colour, which help protect against premature ageing, alongside a good dose of fibre to support digestion. Ground almonds provide heart-healthy fats and vitamin E, while polenta offers a gluten-free source of complex carbohydrates to support steady blood sugar and sustained energy levels," says nutrionist Alexa Mullane.

By Grounded

Serves 840 mins
Rhubarb, Lemon & Olive Oil Polenta Cake

Ingredients

  • 200g rhubarb, cut into small pieces
  • 120g ground almonds
  • 80g fine polenta
  • 120ml olive oil
  • 120g raw honey or maple syrup
  • 3 eggs
  • Zest of 1 lemon
  • Juice of ½ lemon (15ml)
  • 1 tsp baking powder
  • Pinch of salt

Method

  1. Preheat oven to 170°C and line a small cake tin with butter or oil.
  2. Lightly roast rhubarb for 10 minutes to soften slightly in a baking dish.
  3. Whisk eggs, honey and olive oil until combined in a mixing bowl.
  4. Fold in almonds, polenta, baking powder, salt and lemon zest.
  5. Stir through rhubarb, pour into tin and bake for 35–40 minutes until set.
  6. Finish with a light drizzle of lemon juice once cooled.

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