Waitrose and Partners
Blueberry, orange & polenta cake

Blueberry, orange & polenta cake

3.5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves10
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins

Ingredients

  • 300g unsalted butter, softened
  • 300g caster sugar
  • 4 Waitrose British Blacktail medium Free Range Eggs
  • 200g ground almonds
  • 2 Zest and juice of small oranges
  • 180g instant polenta
  • 2 tsp Dr Oetker Baking Powder
  • 100ml natural yogurt
  • 210g blueberries
  • Icing sugar to dust

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 23cm round tin. Using an electric mixer, beat the butter and sugar together until pale. Beat in the eggs slowly, one at a time, alternating each addition with a quarter of the ground almonds.

  2. Add the orange juice and zest with the polenta, baking powder and yogurt. Stir to combine. Add half of the blueberries and stir to combine, before scraping into the prepared tin. Scatter the remaining blueberries over the top before baking for 55-60 minutes, until golden and a skewer inserted comes out clean of any mixture. If your cake is becoming too dark on the top, cover loosely with foil. Dust with icing sugar and serve with crème fraîche or yogurt.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,501kJ/ 600kcals

Fat

39.3g

Saturated Fat

17.8g

Carbohydrates

52.2g

Sugars

36.5g

Fibre

2.2g

Protein

9.4g

Salt

0.4g

Rating details

Rate this recipe

Select your rating

Overall rating (3.5/5)

3.5 out of 5 stars2 ratings

5 Stars

0

4 Stars

1

3 Stars

1

2 Stars

0

1 Stars

0