Polenta cake with rhubarb compote

This is a recipe that I’ve reworked from a book called “The food of Spain & Portugal” The original recipe has a bit too much oil for my liking so I’ve changed the amount of oil and sugar as well so that it works well for breakfast.  The recipe comes from northern Portugal close to the Spanish border and Galicia.

Semolina Cake -

175g self-raising flour (click on link to find out how to make self raising flour)
1 teaspoon baking powder
50g Polenta (corn meal)
190g sugar
4 medium eggs
80ml mild olive oil
juice of 1/2 a lemon
zest of 1 lemon

Preheat the oven to 170.c/325.f and grease or line a 7 inch square pan with parchment.
Mix dry ingredients then add the eggs and oil.  Mix gently until it comes together then add the lemon juice and zest and mix until all incorporated.  You want the mixture to fall off the spoon softly so if it’s too stiff then add a bit of water.

Drop mixture into pan and smooth it into the corners and flatten top.  Bake for 45mins or so and check with tooth pick to see if done.  Bake until toothpick comes out clean.  Transfer to wire rack and let cool.

Rhubarb Compote -

3 cups cut up Rhurbarb
2/3 cup sugar
juice of 1/2 a lemon

Put ingredients into pot and gently simmer for 10mins or until desired consistency.

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