For the Lemon Honey Polenta Cake
(makes one 8” cake, approximately 6 servings)
60 g ( ½ cup) polenta
105 g (1 cup) superfine almond flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
100 g (⅓ cup) honey
Zest from half a lemon
53 g (¼ cup) lemon juice
½ teaspoon vanilla
78 ml (⅓ cup) olive oil
2 ounces yogurt (dairy or non-dairy)
Preheat oven to 350º F, and thoroughly grease an 8” cake pan with oil or butter. Whisk together all dry ingredients in a medium bowl and set aside.
In the bowl of a standing mixer combine eggs and honey. Cream ingredients by mixing on medium speed until light yellow and very smooth, about 4 minutes. Slow the mixer down and add lemon zest and juice, and mix on medium for another minute. Add the vanilla, olive oil, and yogurt and mix for another minute or two. Once the wet mix is very smooth, add your dry ingredients in 2 rounds, waiting for everything to incorporate between additions.
Pour batter into your prepared cake pan and tap it a few times on the counter to eliminate any air bubbles. Set cake pan on a baking sheet and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake may feel a bit soft to the touch but it will firm up as the cake cools. Let cake cool in the pan for 20 minutes before transferring to a plate, and let cool an additional 20 minutes before serving. The cake will keep well at room temperature, wrapped in plastic wrap, for a few days.
For the Roasted Rhubarb
(makes about 1 cup)
2 cups rhubarb, washed & chopped into 2” pieces
1-2 tablespoon sugar (coconut sugar works nicely here)
2-3 tablespoons honey, plus more as needed
Pinch of salt
Preheat oven to 350º F. In an oven safe baking dish, combine all ingredients (don’t worry about mixing them together too much since everything will break down and come together on its own). Bake for 25-35 minutes, or until rhubarb pieces fall apart when pressed with a spoon. Stir everything together and season to taste with additional sugar and/or honey.