Enjoy the perfect slice of cake with this Orange Polenta Cake with Rhubarb Icing recipe
Orange Polenta Cake with Rhubarb Icing
- Servings: 8-10 servings
- Cooking Time: 1 hour cooking
Ingredients:
250g salted butter
250g golden caster sugar
4 large eggs
140g polenta
200g plain flour
2 tsp baking powder
Zest & juice of 2 oranges
100ml Princes orange juice
110g golden caster sugar
1x can Princes drained canned rhubarb
250g salted butter softened
250g icing sugar
1x 15g tube natural pink food colouring gel
Cooking Instructions:
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, fold in all dry ingredients, the orange zest & juice.
- Transfer the mixture to the tin, spread evenly, then cook for about an hour or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool on a wire rack.
- To make the glaze, put the Princes orange juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Prick holes into the cooled cake & drizzle the orange glaze over the top.
- Put the rhubarb and food colouring into a blender or use a stick blender to blitz until smooth & pink.
- Add the butter & icing sugar to a stand mixer and whisk until combined. Add rhubarb and continue to whisk for a few minutes until it thickens – this may take a while but keep going until it is smooth!
- Once cooled, slice the cake in half horizontally adding a layer of icing sugar in between the two halves. Then continue to decorate the cake with the icing sugar & some crushed pistachios.
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