Self-made FODMAP friendly bakes

Rhubarb and ginger stem polenta cake


 I finally found the perfect excuse to christen my new square tin with an idea I’d been deliberating about for weeks: putting ginger stem with rhubarb to make a delicately sweet and aromatic tray bake. The slight tartness from the rhubarb and heartiness from the polenta lend themselves well to an uplifting dessert apt for the spring months ahead. Making this was the first time I had ever improvised with both the amounts and ingredients of a cake (I normally go by the books). But it turned out to be a storming success, which is why I’m sharing it with you all. Give it a go!

Serves 10

Prep time: 10 minutes

Baking time: 45 minutes

Equipment:

Square tin

Ingredients:

150g tinned rhubarb, drained

4 cubes of ginger stem

150g polenta (cornmeal)

80g gluten-free plain flour

150ml corn oil, plus extra for greasing

180g soft light brown sugar

½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp xanthan gum

3 eggs

1 tsp cinnamon

1 tsp vanilla extract

Lactose-free or vegan custard (optional)

Method:

  1. Heat the oven to 160ºC. Grease the square tin with a teaspoon of oil.
  2. Whisk the sugar, corn oil and eggs. In a separate bowl, blend the flour, polenta, baking powder, bicarbonate of soda, xanthan gum and cinnamon until well combined. In three goes, sieve the dry ingredients in the wet mixture and mix until combined.
  3. Finely chop the cubed ginger stem pieces and add to the wet mixture along with the rhubarb and gently fold the batter until all of it is covered.
  4. Pour the batter into the cake tin and bake for 40-45 minutes, or until golden and firm. Allow to cool for 15 minutes or so before serving.

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