This super-easy cake is flour-free and really versatile. You can use ground almonds, or other nuts if you like, or vary the fruit too using either fresh or dried – whatever you have available.
Prepare: 15 minutes, plus cooling
Cook: 1 hour
400g forced rhubarb
200g caster sugar, plus 1 tbsp
1 tbsp sweet dessert wine (optional)
3 medium eggs
125ml olive oil, plus extra for greasing
175g ground pistachios (I just blitz mine in a food processor until fine)
1 tsp baking powder
- Preheat the oven to 170˚C, gas mark 3. Lightly brush the base and sides of a 23cm springform cake tin with a little olive oil and line the base with baking parchment.
- Cut the rhubarb into 6cm lengths. Toss with 1 tbsp sugar and the wine (if using). Set aside while you make the cake batter.
- Whisk the eggs and 200g sugar with an electric whisk for at least 5 minutes, or until thick, pale and voluminous. Very slowly trickle in the oil (as if you’re making mayonnaise), whisking as you go, until incorporated.
- Meanwhile, place the pistachios in a large bowl and stir in the polenta, baking powder and a good pinch of sea salt flakes. Fold this into the egg mixture with a metal spoon.
- Pour into the prepared tin and top with the rhubarb. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin. Run a knife around the edge and carefully remove from the tin. Serve with lightly whipped cream, creme fraiche or custard.