150 g rhubarb stalks, trimmed and thinly sliced
80 g strawberries, about 7-8 small or medium, hulled, cut into quarters and then sliced twice across
3 tbsp coconut sugar
pinch of salt
Zest of 1 lemon
1 teaspoon vanilla extract
1/3 cup coconut sugar
1/4 cup olive oil
1 cup almond
1/3 cup polenta
1 teaspoon baking powder
2 tablespoons lemon thyme leaves
Preheat oven to 160°C (140°C fan-forced). Grease and line a rectangular slice tin (27cm x 17.5cm x 3.5cm) with baking paper.
Place rhubarb, strawberry, sugar and salt in a bowl. Toss well. Set aside.
Place eggs, lemon zest, vanilla and sugar in the bowl of an electric mixer. Whisk until pale and creamy. Add the olive oil. Beat for another 30 seconds until well combined.
Fold through almond meal, polenta and baking powder.
Spoon polenta mixture into the prepared slice tin. Spread it evenly and smooth the top.
Top with the sugared fruit. Sprinkle with lemon thyme leaves. Bake for 60 minutes until the crust is golden brown. Turn off the oven. Leave the cake in the hot oven for a further 5-8 minutes if you wish to colour it more.
Remove from oven, slice and serve warm.
Cake will keep well in the fridge for up to three days but is best eaten when it is straight out of the oven.