Rhubarb & polenta cake from Jamie Magazine, February 2015 (#56): The Asian Issue (page 23) by Cara Hobday

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • eeeve on April 03, 2017

    The cake looked very pretty when it came out of the oven and we like the taste, however the dense texture completely let it down. It may well be because I only used 50g of ground almonds (instead of 150g) and 150g of flour (instead of 50g), as I didn't have enough almonds on hand. But I do think whisking the eggs, and potentially the egg whites separately, instead of just combining all the ingredients in one bowl, might help a lot - even with the stated ratio of almonds to flour. Not sure yet if I'll give this one another go.

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