Sammy’s Rhubarb, Blackberry Polenta Cake with Orange Glaze
Our beloved Cafe whiz, barista and all round angel Sammy is well versed when it comes to crafting flower frilled cakes. In fact, if Sammy were to be a cake of any kind, she’d be this exact vibrant, fruitful indulgence you see pictured below. Sammy has kindly shared this gorgeous recipe creation that can be adapted to whatever fruits near your finger tips! This one is sure to find itself upon the table tops of Spring alfresco dining season.
Ingredients!
125g unsalted butter, softened
165g castor sugar
1/2 tsp vanilla paste
Zest 1 orange
2 eggs
100g SR Flour (works fine w GF substitute)
Pinch O salt
1/2 tsp baking powder
75g polenta
125ml greek style yogi
2tbsp milk
125g rhubarb
125g blackberries
Sugar Glaze
55g castor sug
1tbsp orange juice
Method!
Preheat oven to 160 deg fan forced and grease an 18cm deep round tin with butter and line w baking paper.
2. Cream butter, sugar and vanilla until light and fluffy. Add orange zest, and eggs one at a time, beating well after each addition.
3. In a small mixing bowl, place flour, salt, baking powder and polenta, whisk to combine. Add half to the butter mixture, mixing to incorporate. Add yoghurt, then remaining flour and milk and stir to a smooth batter.
4. Fold through the fruit and and pour batter into prepared tin. Smooth the top and tap on bench to remove bubbles. Bake for 60-70 mins or until cooked through.
5. Leave cake to cool in tin while you make the glaze. Combine castor sugar and orange juice in a small bowl. Pull cake out of tin and pour glaze over the top of the cool cake. Let it set before dusting with icing sugar, decorating with extra berries and freshly picked mint and flowers !!
Yum yum enjoy
** this cake can be made gluten free with the substitute of any supo GF flour**
** this is a great ‘base’ recipe. It can be chopped and changed with what fruits you like to add in and what is in season! I have made it with strawberries and raspberries and blueberrys you name it**
