Cover Recipe Qx_Layout 1 23/02/2015 14:37 Page 2

Recipe of

COVER
RECIPE

THE MONTH h
This light and bright rhubarb-topped sponge
is the perfect springtime indulgence

STICKY RHUBARB SPONGE

Serves: 8-12
Prepare: 20 minutes
Cook: 1 hour 30 minutes
200g butter, softened
200g caster sugar
4 medium free range eggs
200g ground almonds
150g fine polenta
1 tsp baking powder
Finely zested rind of 1 orange
For the poached rhubarb:
150g caster sugar
Zested rind and juice of 1 orange
400-500g rhubarb, cut into pieces

until it's light and uffy, preferably using

an electric mixer. Beat in the eggs, one at
a time, and fold in the ground almonds,
polenta, baking powder and lemon zest.
3. Spoon the mixture into a 20cm shallow,
round cake tin, preferably loosebottomed, buttered and base-lined with
baking parchment and level the surface.
Put the tin on a baking sheet, just in case
any of the butter runs out during baking.
4. Cook the cake in the centre of the oven
for 1-1 hours, or until the cake feels just
rm to the touch in the centre. Remove
the cake from the oven and leave it to cool
in the tin for about 5 minutes. Turn it out
on to a wire rack to cool.
5. To poach the rhubarb; pour 150ml water
into a non-aluminium pan. Add the sugar

and the lemon zest and juice. Place the

pan over a medium heat and stir until
the sugar dissolves. Increase the heat
and bring the mixture to a rapid boil for
1-2 minutes.
6. Remove the pan from the heat, and
quickly add the rhubarb to the pan. Cover
and leave the rhubarb for about 10
minutes or until it's softened. Pour the
rhubarb into a bowl and chill it until it's
going to be used.
7. Make sure that the lining paper is
removed from the base of the polenta
cake and top with the rhubarb about 10
mins before serving. Spoon over any juices
to soak into the cake. The cake may be
made up to 2 days in advance, but only top
with the rhubarb just before serving.

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1. Set the oven to 160C/Fan140C/

Gas 3.
2. To make the cake, place the
butter in a bowl and add the
sugar. Beat the mixture

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