Blueberry, Orange and Polenta Cake

Name: Blueberry, Orange and Polenta Cake
Yield: 8
Cuisine: Italian
Ingredients: 125g butter, at room temperature; 125g caster sugar; 1 orange, grated rind and 3 tbsp of the juice (about ½ an orange); 75g polenta; 75g self-raising flour; 1 tsp baking powder; 50g ground almonds; 2 medium free-range eggs, beaten; 1 tbsp orange flower water, optional; 150g blueberries; To finish:; 75g caster sugar; 1 orange, grated rind of half and 5 tbsp of the juice; Few pistachios, sliced; 250g mascarpone soft cheese; 2 tbsp orange liqueur; Extra blueberries to decorate

Serves: 8

Eco Friendly

This moist Italian inspired cake, bejeweled with blueberries, is more pudding than cake, especially when served with a spoonful of mascarpone flavoured with your favourite orange liqueur!

Blueberry, Orange and Polenta Cake Recipe: Veggie

Ingredients
Method

Ingredients:

125g butter, at room temperature

125g caster sugar

1 orange, grated rind and 3 tbsp of the juice (about ½ an orange)

75g polenta

75g self-raising flour

1 tsp baking powder

50g ground almonds

2 medium free-range eggs, beaten

1 tbsp orange flower water, optional

150g blueberries

To finish:

75g caster sugar

1 orange, grated rind of half and 5 tbsp of the juice

Few pistachios, sliced

250g mascarpone soft cheese

2 tbsp orange liqueur

Extra blueberries to decorate

method:

Preheat the oven to 170C/350F/Gas Mark 4. Grease and base line a 23cm 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 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.

Print Recipe www.seasonalberries.co.uk/