This ricotta, polenta and rhubarb cake is the answer to your gluten-free dreams

Name: Ricotta and polenta loaf cake with roast rhubarb recipe
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 8
Ingredients: 60g unsalted butter, softened; 1/4 cup (60ml) extra virgin olive oil; 185g caster sugar; 2.00 tsp vanilla-bean extract; 4 eggs, separated; 300g firm ricotta, drained; Finely grated zest & juice of 1 orange; Thinly peeled zest & juice of 1 lemon; 140g almond meal; 140g fine polenta; 1/4 tsp baking powder; 280g rhubarb stems; 1 1/2 cups (330g) caster sugar; Thinly peeled zest & juice of 1 orange

Rate now

30m

1h 35m

Ricotta and polenta loaf cake with roast rhubarb

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Mar 13, 2020

“The rhubarb can be cooked a day ahead; the flavour deepens overnight," says Matt Moran.

60g unsalted butter, softened
1/4 cup (60ml) extra virgin olive oil
185g caster sugar
1 tsp vanilla-bean extract
4 eggs, separated
300g firm ricotta, drained
Finely grated zest & juice of 1 orange
Thinly peeled zest & juice of 1 lemon
140g almond meal
140g fine polenta
1/4 tsp baking powder

Roast rhubarb

280g rhubarb stems
1 1/2 cups (330g) caster sugar
Thinly peeled zest & juice of 1 lemon
Thinly peeled zest & juice of 1 orange
1 tsp vanilla-bean extract

Method

1.

Preheat oven to 160°C. Grease a 19.5cm x 10cm x 7cm-high loaf pan and line base and sides with baking paper.
2.

Place the butter, oil, 1/2 cup (110g) sugar and vanilla in a stand mixer fitted with the paddle attachment and beat for 4-5 minutes until pale and fluffy. Beat in egg yolks, 1 at a time, to combine. Transfer mixture to a large bowl and fold in ricotta, zest and juice, then add the almond meal, polenta, baking powder and a pinch of salt flakes.
3.

Place egg whites and a pinch of salt flakes in the cleaned bowl of the stand mixer fitted with the whisk attachment and whisk to soft peaks. Gradually add remaining 1/3 cup (75g) caster sugar and whisk to firm peaks. Fold a third of the eggwhite into the polenta mixture to lighten, then fold in remaining eggwhite. Spoon into prepared pan, smooth top and bake for 55 minutes to 1 hour until lightly golden brown and centre springs back when lightly pressed. Cool in pan for 30 minutes, then turn out to cool completely on a wire rack.
4.

For the roast rhubarb, trim rhubarb into 10cm lengths and place in a bowl with sugar. Toss until rhubarb is thickly coated in sugar, then arrange on a baking tray that's large enough to fit the rhubarb snugly in a single layer. Scatter the orange and lemon zest over. Combine the juices, vanilla and 1/4 cup water in a jug and drizzle over the rhubarb. Roast for 30-35 minutes until rhubarb is tender. Set aside to cool slightly.
5.

Arrange the roast rhubarb on top of the cake, drizzle with a little of the roasting syrup, and serve slices of the cake warm or at room temperature with the remaining syrup.