Life Style: 200g butter, softened, plus extra for greasing

200 grams caster sugar

4 eggs

150 grams plain flour

2 teaspoons baking powder

150 grams polenta or ground almonds

1½ oranges, peeled and juiced

400g rhubarb, cut into 6cm lengths

40 grams caster sugar

1 tablespoon peeled pistachios, finely chopped

Crème fraîche, to serve (optional) Preheat the oven to Gas 3, 170°C, Fan 150°C. Grease a 23 cm round springform tin and line with nonstick baking paper.

Cream butter and sugar in a bowl until pale and fluffy. Add eggs one by one and beat well. Sift the flour and baking powder, add the polenta or almonds and the peel and juice of 1 orange; Mix.

Spoon into tin; Level the surface. Bake for 40 minutes until risen, golden, and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the tin. Increase the oven temperature to Gas 6, 200°C, Fan 180°C. Arrange the rhubarb on a baking tray. Add the remaining orange juice, add the sugar and toss to coat. Fry for 10 minutes until soft. Cool on tray for 5 minutes. Take out the cake. Top with rhubarb, spoon out the juices and sprinkle with pistachios. Serve with crème fraîche, if desired.