* Percent Daily Values are based on a 2000 calorie diet.
Blueberry, orange and polenta cake
A moist Italian-inspired cake
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert, Tea-time
Cuisine: British
Servings: 10
Calories: 415kcal
Equipment
23cm (9 inch) springform cake tin
Large bowl or food processor
Ingredients
125gbutterat room temperature
125gcaster sugar
1orange, grated rind and
3tbsporange juice
75gpolenta
75gself-raising flour
1tspbaking powder
50gground almonds
150gblueberries
2medium eggsbeaten
1tbsporange flower water, optional
To finish:
75gcaster sugar
grated rind of half an orange
5tbsporange juice
a few pistachiossliced
To serve:
250gmascarpone soft cheese
2tbsporange liqueur
Extra blueberries to decorate
Method
Preheat the oven to 170°C (150°C fan assisted), Gas Mark 3. Grease and base line a 23cm (9inch) springform tin. Add the butter and sugar to a large bowl or food processor then add the orange rind and beat together until light and fluffy.
Mix the polenta, flour, baking powder and ground almonds in a bowl. Gradually mix alternate spoonfuls of beaten egg and the polenta mix into the creamed butter and sugar and beat well after each addition until smooth once more.
Stir in 3 tablespoons orange juice and the orange flour water, if using. Spoon into the lined tin and sprinkle the blueberries over the top.
Bake for about 35 minutes until the cake is well risen, cracked slightly on top and a skewer comes out cleanly when inserted into the centre of the cake.
Mix 50g (2oz) of the remaining sugar with 3 tablespoons of orange juice together in a bowl. Remove the cake from the tin and put on to a cooling rack, peeling away the lining paper and set the rack over a plate. Skewer the top of the cake then drizzle over the orange syrup and sprinkle with the pistachios. Leave to cool.
When ready to serve, mix the mascarpone with the grated rind of ½ an orange rind and the rest of the sugar then gradually mix in 2 tablespoons of orange juice and the liqueur.
Transfer the cake to a board, top with extra blueberries then cut into thin slices. Serve with spoonfuls of the mascarpone mix.
Notes
Cook’s tip
The cake freezes well wrapped in baking paper and foil up to one month. Defrost at room temperature for 3 hours then serve.