Name: Rhubarb, Lemon & Olive Oil Polenta Cake
Total time: 40 min
Yield: 8
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

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

Method

6 steps

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

Rhubarb, Lemon & Olive Oil Polenta Cake

Ingredients

Method

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Rhubarb, Lemon & Olive Oil Polenta Cake

Ingredients

Method

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