Blueberry, orange and polenta cake
Light and fluffy blueberry, orange, and polenta cake with tangy syrup drizzle and orange mascarpone topping—perfectly sweet and citrusy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thearkhaverfordwest.co.uk.
Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Grater
- Spoon
- Skewer
- Saucepan
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving platter
- Chef's knife
Ingredients
- 125g butter, at room temperature
- 125g caster sugar
- 1 orange, grated rind and 3 tbsp of the juice
- 75g polenta
- 75g self-raising flour
- 1 tsp baking powder
- 50g ground almonds
- 2 eggs
- 150g blueberries
- 75g caster sugar
- 1 orange, grated rind of half and 5 tbsp of the juice
- 250g mascarpone soft cheese
- 2 tbsp orange liqueur
- Extra blueberries to decorate
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