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Photo credit Laurence Chen.

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The Farmwife Diaries

Finnriver Honey Meadow Polenta Cake with Cider Honey Syrup & Cider Rhubarb Compote

May 2, 2014

Finnriver Honey Meadow Polenta Cake with Cider Honey Syrup & Cider Rhubarb Compote

Make extra compote to stir into your oatmeal or yogurt, or to mix into mustard for a tangy sauce. Makes one 9-inch cake

1 cup polenta (I like Bob’s Red Mill Southern-Style White Corn Grits) 3⁄4 cup almond meal
1/3 cup olive oil, plus additional for coating the pan
1 teaspoon baking powder

1⁄2 teaspoon sea salt
1 1/4 cups Finnriver Honey Meadow Cider, divided
1 cup honey, divided
2 eggs
1/2 pound rhubarb, chopped into 1-inch slices (about 2 cups)

For the Cake:

Preheat the oven to 325 degrees. Line a 9-inch cake pan with parchment paper, and coat the sides and parchment with olive oil.

In a mixing bowl, whisk together the polenta, almond meal, baking powder and salt.

In another mixing bowl, whisk together 1/3 cup cider, olive oil, 1⁄2 cup of the honey, and the eggs. Pour the dry ingredients into the wet and mix to combine with a wooden spoon.

Transfer the batter to the cake pan and bake until golden and a wooden pick or skewer inserted into the center of the cake comes out clean, about 25 minutes. Cool cake in pan on a rack for 10 minutes, then use the wooden pick or skewer to poke holes in the top of the cake.

For the Cider Honey Syrup:

Pour 2/3 cup cider and 1⁄4 cup honey into a small pot. Bring to a boil, then lower the heat and simmer for about 15 minutes, until the liquid is syrupy and measures 1/4 cup. Pour the syrup evenly over the cake. Cut the cake into slices and serve with the Cider Rhubarb Compote.

For the Cider Rhubarb Compote:

In a small pot, bring the remaining 1⁄4 cup cider, remaining 1⁄4 cup honey and the rhubarb to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring once after 5 m 




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