Rhubarb, Almond and Polenta Upside-Down Cake Recipe
By OcadoLifeIdeal for spring Sundays, but equally delicious any day of the week, this vibrant upside-down cake is one of our favourite ways to use seasonal rhubarb. Looking for more cake recipes? Look no further.Time and servings
Ingredients
10 total- 200 g of unsalted butter, room temperature, plus extra for greasing
- 200 g of golden caster sugar, plus 2tbsp for sprinkling
- 400 g of rhubarb, ends trimmed
- 3 medium eggs, lightly beaten
- 200 g of ground almonds
- 100 g of polenta
- 1 tsp of gluten-free baking powder
- 1 orange, zest only
- 2 tbsp of golden syrup
- 500 ml of crème fraîche or clotted cream
Method
4 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease the base and sides of a 23cm round loose-bottomed cake tin. Line the base with baking paper and grease the paper. Sprinkle 2 tbsp sugar over the base and arrange the rhubarb in a neat layer, trimming the stalks as needed and making sure they are tightly packed. Set aside.
Step 2
To make the sponge, use an electric whisk to beat the butter and sugar in a large bowl, until light and fluffy. Add the eggs, a little at a time, beating as you go. Using a large metal spoon, fold in the almonds, polenta, baking powder and zest.
Step 3
Spoon the mixture over the rhubarb, gently spreading it into an even layer, while trying not to move the rhubarb. Bake in the middle of the oven for 50 mins-1 hr, or until a skewer inserted into the cake comes out clean.
Step 4
Leave the cake to cool in the tin for 10 mins, sitting on a wire rack, then turn out onto a serving plate so the rhubarb is on top. Heat the golden syrup slightly in a small pan or in the microwave, then brush it over the rhubarb. Serve the cake warm or at room temperature, with a dollop of crème fraîche or clotted cream.