Polenta Cake with Roasted Rhubarb and Lime Curd

Listener 24/10/2009

Lauraine Jacobs

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Serves 8

Polenta Cake

200 g	Sugar
125 g	Unsalted butter
3 tbsp	Cream
3 tsp	Cream cheese
2	Eggs
185 g	Self raising flour
1 tsp	Baking powder
50 g	Polenta

Roasted Rhubarb

600 g	Rhubarb
½ cup	Water
175 g	Sugar

Lime Curd

2	Limes
120 g	Sugar
30 g	Unsalted butter
2	Free-range eggs

Directions

Cake: Preheat the oven to 180 degC and butter and line a 23cm springform tin.
Cream together the sugar and butter until pale in colour and light and fluffy, then add the cream and cream cheese.
Combine together well, then add the eggs, one at a time, beating between each addition.
Sieve the flour and baking powder into the mixture and fold it carefully in, keeping a light and airy texture.
Add the polenta and pour the mixture into the prepared tin. Bake for 30 minutes until the centre is cooked and the top is a lovely golden brown.
Remove from the oven and turn the cake out onto a wire rack to cool. Place the cake onto a plate and dust with icing sugar.
Serve with the rhubarb and spoonfuls of lime curd.
Rhubarb: Preheat the oven to 180 degC. Trim the rhubarb, discarding the leaves, and with a small knife, pull away and discard the stringy outside skin of the rhubarb.
Cut the stalks into 3cm lengths and place into a roasting dish. Add the water and sugar to the rhubarb.
Place in the oven and cook until the sugar is dissolved, about 30 minutes. The rhubarb should have released some of its own juices and be a deep red colour.
Carefully lift the stalks from the roasting dish, place in a container and once it is cold cover the rhubarb with the juices. It will keep for 2 weeks refrigerated.
Curd: Grate the zest of one of the limes and set aside. Squeeze the juice from both limes and place with the sugar and butter into a saucepan.
Beat the eggs together, stir into the saucepan and place over a low heat for 15 minutes, whisking frequently until the mixture has thickened slightly.
Pour the curd through a sieve into a bowl and stir in the zest. Set to one side until cool and then refrigerate.
The curd will keep for 1 week, covered with cling film.