Blueberry and orange polenta cake

by Nourish Magazine


200g butter, soft
1 1/4 cup sugar
3 eggs
1 1/4 cup fine polenta
1 cup ground almonds
2 tsp baking powder
zest of 2 oranges
1 cup blueberries
orange syrup
1/4 cup sugar
juice of 2 oranges


Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly between each. Add the dry ingredients and orange zest and mix with a wooden spoon. Spread the mixture into a greased and lined 21cm square tin. Top with the blueberries before baking at 170°C for 45-60 minutes, or until a skewer inserted comes out clean. While the cake is baking, make the orange syrup by heating the sugar and orange juice in a small pot and stirring until the sugar has dissolved. Continue to simmer for 5 minutes. Pour the syrup over the warm cake, and then allow to cool completely before cutting and serving.

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