Blueberry, orange and polenta cake

Ingredients

• 125g (41/2 oz) butter, at room temperature
• 125g (41/2 oz) caster sugar
• 1 orange, grated rind and 3 tablespoons of the juice (about ½ an orange)
• 75g (3oz) polenta
• 75g (3oz) self-raising flour
• 1 teaspoon baking powder
• 50g (2oz) ground almonds
• 2 medium eggs, beaten
• 1 tablespoon orange flower water, optional
• 150g (5oz) blueberries
• 75g (3oz) caster sugar
• 1 orange, grated rind of half and 5 tablespoons of the juice
• Few pistachios, sliced
• 250g (9oz) mascarpone soft cheese
• 2 tablespoons orange liqueur
• Extra blueberries to decorate