Torta Rabarbaro
1
108 THE MONTH This light and bright rhubarb-topped sponge is the perfect springtime indulgence STICKY RHUBARB SPONGE Serves: 8-12 Prepare: 20 minutes Cook: 1 hour 30 minutes 200g butter, softened 200g caster sugar 4 medium free range eggs 200g ground almonds 150g fine polenta 1 tsp baking powder Finely zested rind of 1 orange For the poached rhubarb: 150g caster sugar Zested rind and juice of 1 orange 400-500g rhubarb, cut into pieces 1. Set the oven to 160°C/Fan140°C/ Gas 3. 2. To make the cake, place the butter in a bowl and add the sugar. Beat the mixture until it's light and fluffy, preferably using an electric mixer. Beat in the eggs, one at a time, and fold in the ground almonds, polenta, baking powder and lemon zest. 3. Spoon the mixture into a 20cm shallow, round cake tin, preferably loose- bottomed, buttered and base-lined with baking parchment and level the surface. Put the tin on a baking sheet, just in case any of the butter runs out during baking. 4. Cook the cake in the centre of the oven for 1-1¼ hours, or until the cake feels just firm to the touch in the centre. Remove the cake from the oven and leave it to cool in the tin for about 5 minutes. Turn it out on to a wire rack to cool. 5. To poach the rhubarb; pour 150ml water into a non-aluminium pan. Add the sugar FRANKTHEPHOTOGRAPHER.COM/WOMAN'S WEEKLY/WWW.TIMEINCUKCONTENT.COM and the lemon zest and juice. Place the pan over a medium heat and stir until the sugar dissolves. Increase the heat and bring the mixture to a rapid boil for 1-2 minutes. 6. Remove the pan from the heat, and quickly add the rhubarb to the pan. Cover and leave the rhubarb for about 10 minutes or until it's softened. Pour the rhubarb into a bowl and chill it until it's going to be used. 7. Make sure that the lining paper is removed from the base of the polenta cake and top with the rhubarb about 10 mins before serving. Spoon over any juices to soak into the cake. The cake may be made up to 2 days in advance, but only top with the rhubarb just before serving. Recipe of h COVER RECIPE
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Transcript of Torta Rabarbaro
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108
THE MONTHThis light and bright rhubarb-topped sponge
is the perfect springtime indulgence
STICKY RHUBARB SPONGE
Serves: 8-12Prepare: 20 minutesCook: 1 hour 30 minutes
200g butter, softened200g caster sugar4 medium free range eggs200g ground almonds150g fine polenta 1 tsp baking powderFinely zested rind of 1 orange
For the poached rhubarb:150g caster sugarZested rind and juice of 1 orange400-500g rhubarb, cut into pieces
1. Set the oven to 160C/Fan140C/Gas 3. 2. To make the cake, place thebutter in a bowl and add thesugar. Beat the mixture
until it's light and uffy, preferably usingan electric mixer. Beat in the eggs, one at a time, and fold in the ground almonds,polenta, baking powder and lemon zest.3. Spoon the mixture into a 20cm shallow,round cake tin, preferably loose-bottomed, buttered and base-lined withbaking parchment and level the surface.Put the tin on a baking sheet, just in caseany of the butter runs out during baking. 4. Cook the cake in the centre of the ovenfor 1-1 hours, or until the cake feels justrm to the touch in the centre. Removethe cake from the oven and leave it to coolin the tin for about 5 minutes. Turn it outon to a wire rack to cool.5. To poach the rhubarb; pour 150ml waterinto a non-aluminium pan. Add the sugar
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and the lemon zest and juice. Place the pan over a medium heat and stir until the sugar dissolves. Increase the heat and bring the mixture to a rapid boil for1-2 minutes.6. Remove the pan from the heat, andquickly add the rhubarb to the pan. Coverand leave the rhubarb for about 10minutes or until it's softened. Pour therhubarb into a bowl and chill it until it'sgoing to be used.7. Make sure that the lining paper isremoved from the base of the polentacake and top with the rhubarb about 10mins before serving. Spoon over any juicesto soak into the cake. The cake may bemade up to 2 days in advance, but only topwith the rhubarb just before serving.
Recipe of
hCOVER
RECIPE
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