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Rhubarb, orange and polenta crumble cakes with rhubarb purée
Makes 6 mini cakes Cakes, Bread and Pastries
Ingredients
- 800g rhubarb, topped and tailed
- 100g caster sugar, plus extra for the syrup
- finely grated rind and juice of 1 unwaxed orange
For the cake
- 200g butter, plus extra for greasing
- 250g golden caster sugar
- 3 large eggs
- 125g coarse polenta flour
- 50g rice flour
- 1tsp baking powder
- 125g skinned and lightly toasted hazelnuts, finely ground
- finely grated rind of 1 unwaxed orange and 1tbsp juice
For the topping
- 2tbsp golden caster sugar
- 2tbsp skinned, lightly toasted chopped hazelnuts
To serve
- clotted cream or Greek yoghurt
Method
Grease the sides of the cake tins and line the base with baking parchment. If you want you can make a single cake in the same way using a 22cm springform tin. Preheat the oven to 180°C/350°f/ Gas 4. Chop the rhubarb into 2.5cm pieces and put in an ovenproof dish big enough to take a shallow layer.
Sprinkle over the sugar, orange rind and juice, bake for 10 minutes and leave to cool. drain the rhubarb through a nylon sieve set over a pan to catch the juices so the rhubarb is not too wet for the cake layer. to make the cake, preheat the oven to 180°C/350°f/Gas 4 and put a baking sheet in the oven for the tins. Cream the butter and sugar together and whisk in the eggs until smooth. Mix the flours together with the baking powder and gradually beat into the creamed mixture along with the rind and juice. Put a few tbsp of mixture into the bottom of each tin and add about 5 pieces of rhubarb to each tin, making sure it is not filled right to the edge. add the rest of the cake mixture evenly between the tins and scatter over the nuts and sugar. Bake for about 35 minutes until golden and firm to the touch. Cover if they begin to overbrown. Put the tins on a rack for 30 minutes before removing from their tins and cool completely.
While the cakes are cooling, make the purée. test the drained rhubarb juice and if too sour, add a little extra sugar, boil until syrupy and add the rhubarb. liquidise to a purée for serving with the cakes along with clotted cream or Greek yoghurt.
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