Blueberry, Orange and Polenta Cake
  • 125 g (4½ oz) butter, at room temperature
  • 125 g (4½ oz) caster sugar
  • 1 orange, grated rind and 3 tablespoons of the juice (about ½ an orange)
  • 75 g (3 oz) polenta
  • 75 g (3 oz) self-raising flour
  • 1 tsp baking powder
  • 50 g (2 oz) ground almonds
  • 2 medium eggs, beaten
  • 1 tbs orange flower water, optional
  • 150 g (5 oz) blueberries

To finish

  • 75 g (3 oz) caster sugar
  • 1 orange, grated rind of half and 5 tablespoons of the juice
  • Few pistachios, sliced
  • 250 g (9 oz) mascarpone soft cheese
  • 2 tbs orange liqueur
  • Extra blueberries to decorate
  • Pre-heat the oven to 170 deg. C., 325 deg. F., Gas Mark 3. Grease and base line a 23 cm (9 in) 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 flower 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 50 g (2 oz) 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 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.
  • Cooks tip – The cake freezes well wrapped in baking paper and foil up to one month. Defrost at room temperature for 3 hours then serve.