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.
Serves
8
Cook Time
Dietary
Dairy-Free
Vegan
Vegetarian
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
- Preheat oven to 170°C and line a small cake tin with butter or oil.
- Lightly roast rhubarb for 10 minutes to soften slightly in a baking dish.
- Whisk eggs, honey and olive oil until combined in a mixing bowl.
- Fold in almonds, polenta, baking powder, salt and lemon zest.
- Stir through rhubarb, pour into tin and bake for 35–40 minutes until set.
- Finish with a light drizzle of lemon juice once cooled.
