I made this dessert first for a Nordic Supper Club at The Good Shed in Canterbury with Cockles and it was a huge success. Beautiful local rhubarb has just come into season and the delicate bright pink stems are just so beautiful. Layer cakes are a bit of a thing in Sweden, sponge and fruit and tons of whipped cream, so here was a perfect excuse. I tweaked the recipe, made a vegan version of the sponge and created a coconut cream option for our Mothers Day Lunch and I can honestly say that the vegan version is better. Here’s the recipe.
Orange and Polenta Sponge:
- 3/4 cup. polenta / 120g
- 3/4 cup. ground almonds / 90g
- 3/4 cup. gluten-free plain flour / 140g
- 2 tsp baking powder
- 3/4 cup. unsweetened almond milk / 180ml
- 1/2 cup. melted coconut oil / 120ml
- 1/2 cup. caster sugar
- 1/4 cup. orange juice / 60ml
Pre-heat oven to 180 centigrade
Grease and line 2 x 20cm cake tins
Mix the dry ingredients together in 1 bowl and the wet ingredients in another, then whisk to combine the two.
Pour half the mixture into each cake tin and bake for approx 15-20 minutes into a skewer comes out clean.
- 100g dark chocolate
- 50g coconut oil
- 120ml almond milk
- 100g soft brown sugar
Break up chocolate and coconut oil in a bowl
Stir sugar and milk together in a pan over a low heat until sugar has dissolved, bring to a boil and then immediately remove from the heat.
Pour sugar/milk over chocolate/coconut oil and leave to stand for one minute.
Stir it all together until all the oil and chocolate has melted.
Use a whisk to drip the chocolate over the cooled sponges and leave to set
- 400g rhubarb, trimmed and cut into 6cm lengths
- 170g caster sugar
Preheat oven to 180 centigrade
Lay rhubarb on a baking tray, sprinkle sugar over
Put in oven for approx 10 mins, till just soft
- 600ml double cream
- 1 vanilla pod
Scrape vanilla pod into cream and whisk till it forms firm peaks
Put one layer of sponge on plate
Spoon rhubarb onto sponge and also spoon some of the syrup over the sponge
Pipe or spoon the cream on top of the rhubarb
Gently lay the top layer of sponge on top
We like to sprinkle bee pollen (not vegan!) and lingonberry powder over the cake for some honey tones and sharpness – but it is delicious without any fancy additions!