Rhubarb, almond and elderflower loaf cake from The Borough Market Cookbook: Recipes and Stories from a Year at the Market (page 47) by Ed Smith

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Notes about this recipe

  • chriscooks on May 01, 2021

    This has good flavor but the texture isn't going to please everyone. I used yellow fine-ground cormeal instead of polenta; it did not cook completely and thus added a gritty texture. The texture didn't detract from the cake though I think it would have benefited from being slightly less prominent. I don't know if polenta would have behaved differently; maybe instant polenta or instant grits would have cooked up more thoroughly. Or maybe give the cornmeal about 10 min in a pot with 50g of the rhubarb to soften it up a bit, then add that before the other dry ingredients go in. I think the coconut was unnecessary; next time I would leave it out and increase the almond meal and flour. As noted in the recipe, the top got quite dark before the middle was cooked. All the rhubarb I added was chopped, rather than running some stems along the base of the pan; doing that would probably have made the base even more wet than it was for me.

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