Blueberry, Orange and Polenta Cake
www.seasonalberries.co.uk.
- 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.
