Rhubarb and Rose Polenta Cake – Random Recipes #30
The task this month from Belleau Kitchen was to select our 30th cookbook and then make the recipe from whatever was on page 30 – this is the 30th RR after all. I always approach Random Recipes with some trepidation as you just never know what you might get landed with, but off I went to Eat Your Books to find my 30th cookbook. In case you’ve missed it, I have a giveway running at the moment for a lifetime’s membership of Eat Your Books – I can’t recommend it highly enough. As it happened, I struck lucky and my 30th book was Nigella Lawson’s How to be a Domestic Goddess. For many years, this was the only book on my bookshelf dedicated to baking, so I know it well. Now that I have many others, I don’t use it as often; I was glad to be persuaded to renew my acquaintance. It also meant, that with any luck I might be able to enter this into Forever Nigella.
The next task was to go and find the book and turn to page 30 – Rhubarb Cornmeal Cake. Now this couldn’t have been more opportune. I made this cake once before, many years ago, so I already knew it was a good one. I was shortly to be baking for Liskeard’s first pop-up cafe and was wondering what gluten-free bake I could include. With a little tweaking, namely substituting the wheat flour for buckwheat, this would do very nicely, I thought. The addition of white chocolate could only improve things and would allow it to appear on Chocolate Log Blog. I’ve already established that rose and rhubarb make for a fine combination, so I wanted to include some rose syrup here for added interest.
So this is how I made:
Rhubarb and Rose Polenta Cake
- Washed and trimmed the rhubarb, cutting it into ½ cm slices.
- Placed in a bowl and covered with 100g of cardamom sugar (caster) to extract some of the juice. Added 4 tbsp rose syrup.
- Melted 50g white chocolate (G&B) in a bowl over hot water.
- Creamed 125g unsalted butter with 150g cardamom sugar (caster) until light and fluffy.
- Beat in the cooled chocolate.
- Beat in 2 large duck eggs, one at a time.
- Sifted in 150g buckwheat flour, 155g fine cornmeal, 1 tsp bicarbonate of soda, ¼ tsp salt and 1 tsp ground cinnamon.
- Stirred in 250g natural yogurt alternately with the flour until just combined.
- Gently stirred in the rhubarb and juice.
- Poured into a 23cm cake mould and baked at 180° C for about 50 minutes until the top was well risen and springy to the touch.
- Covered with tin foil after the first 30 minutes to prevent the top burning.
- Left to cool for 20 minutes, then turned out onto a wire rack to cool completely.
- Dusted with icing sugar and scattered with rose petals.
The bake came an honourable second behind the most popular one, the chocolate cake. Sadly, I didn’t get to try any, but I had very good feedback and all of it disappeared. The very first person to try anything was gluten intolerant, so she was delighted to have something tasty she could eat.
It’s been a while since I entered Made with Love Mondays, a weekly challenge from Javelin Warrior, whereby everything must be made from scratch.
As I used rose syrup in the cake, made with my own roses, I am entering this into Cooking with Herbs with Karen of Lavender and Lovage.