Let’s put some sunshine on a plate!
And let’s make it edible. And in cake form.
At this time of year the peach seems to come into its own. It is everywhere. Roasted peach this. Peach tea that. What about its sibling, the nectarine?
In my mind the nectarine is far superior to the peach. It tastes remarkably similar but without the fuzzy skin. Gah! The fuzzy skin. It’s sets my teeth on edge just thinking about biting into it. I can’t do it. I picked one up the other day and stroked it, and . . . just, no, okay, no. I mean, should you really be able to stroke a fruit?? I kind of look at people who bite through peach skin in the same way I do people who eat the skin of a kiwi fruit . . .
Actually, I retract that. Eating the skin of a kiwi fruit is just plain weird. It is a coarse hairy hair rather than a fuzzy fuzz hair. Doesn’t it get stuck in your teeth? Or velcro itself to your taste buds???
Enough about hairy fruit, let’s move on to rhubarb.
The plant in the garden is going strong and needs to be used, and what better way than laying it on a bed of cake. The nectarine is there to counteract the slightly sourness of the rhubarb.
The cake itself is a lovely sunny yellow from the polenta, which also adds a pleasant crunchy texture. It isn’t overly sweet either as I used my preferred sweetener, coconut sugar and a bit of agave. Soft light brown sugar can be used instead, which will make it ever so slightly sweeter.
I arranged my fruit in this pretty pattern, which is pleasing to the eye, but does mean that not everyone gets a bit of both fruit. Great if you are feeding people who don’t like one or the other, not so great if you want a bit of both, mixy-mix like. So, I have to be honest and say that next time round I would chop the fruit up and scatter it over the top in a jumble. Less geometric but more pick’n’mix.
Rhubarb & Nectarine Polenta Cake
- 100ml rapeseed oil
- 50ml agave syrup
- 50g coconut sugar
- 1 large egg + 1 small egg
- 100g ground almonds
- 50g fine cornmeal
- 3/4 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla extract
- 1 – 2 nectarines, depending on size
- 1 medium-sized stalk of rhubarb
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Grease and line a 20cm round cake tin.
- In a medium bowl mix together the oil, agave syrup and coconut sugar. Add the eggs and whisk in.
- Add the ground almonds, cornmeal, baking powder, salt and vanilla extract and mix well. Pour into the prepared tin.
- Cut up the fruit and arrange on top of the batter as desired.
- Bake for 30 – 40 minutes, until a skewer inserted into the centre comes out clean. If it starts to brown too much cover loosely with some foil.
- Leave to cool completely in the tin.
- Store in an air-tight container out of direct sunlight.
© The Pink Rose Bakery 2015