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Rhubarb Strawberry Polenta Traycake - Cook Republic #glutenfreecake
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5 from 1 vote

RHUBARB STRAWBERRY POLENTA TRAYCAKE

Prep Time10 minutes
Cook Time1 hour
Course: Baking, Cake, Fruit, Winter
Cuisine: Dairy Free, Gluten Free, Vegetarian
Keyword: afternoon tea cake, country cake, polenta traybake, polenta traycake. rhubarb strawberry cake, rhubarb cake, winter cake
Servings: 6
Author: Sneh

Ingredients

  • 150 g rhubarb stalks trimmed and thinly sliced
  • 80 g strawberries about 7-8 small or medium, hulled, cut into quarters and then sliced twice across
  • 1/4 cup (55 g) raw sugar
  • pinch of salt
  • 3 eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/3 cup (75 g) raw sugar
  • 1/4 cup (60 ml) olive oil
  • 1 cup (120 g) almond meal
  • 1/3 cup (55 g) polenta
  • 1 teaspoon baking powder
  • 2 tablespoons lemon thyme leaves

Instructions

  • Preheat oven to 160°C (140°C fan-forced).
  • Grease and line a rectangular slice tin (27cm x 17.5cm x 3.5cm) with baking paper.
  • Place rhubarb, strawberry, quarter cup sugar and salt in a bowl. Toss well. Set aside.
  • Place eggs, lemon zest, vanilla and sugar in the bowl of an electric mixer. Whisk until pale and creamy. Add the olive oil. Beat for another 30 seconds until well combined.
  • Fold through almond meal, polenta and baking powder with a silicon spoon.
  • Spoon polenta mixture into the prepared slice tin. Spread it evenly and smooth the top.
  • Top with the sugared fruit. Sprinkle with lemon thyme leaves. Bake for 60 minutes until the crust is golden brown and fruit is semi-dried. Turn off the oven. Leave the cake in the hot oven for a further 5-8 minutes if you wish to colour it more.
  • Remove from oven, slice and serve warm.
  • Cake will keep well in the fridge for up to three days. Because of how thin the cake is, sliced pieces freeze well and can be toasted in the toaster.