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Blueberry and Orange Polenta Cake


This recipe originates from my friend Pat. When I was pregnant with my first child, Billy I meet a fab bunch of ladies who were like a lifeline to me.

At the time I was an 18 year old new mum, all of my age group friends where going out partying and I had this new little baby to look after, it was slightly terrifying!

We would meet each Tuesday and there was always somebody at the end of the phone if you needed that support.

Also there was cake, every week whoever was hosting supplied cake, mostly homemade (some not) but lots of it, cake, conversation and lots of dirty nappies (we had 18 babies between us).

Thirty-one years on we still meet, not weekly anymore, but at least 2 or three times a year, and our whats app chat is always pinging.
80g  polenta
200g self raising flour
140g caster sugar
100g unsalted butter, softened
80g Chopped nuts I used pine nuts (optional)
80ml olive oil
zest of 2 clementines or 1 orange plus 30ml of the juice
1 large egg
200g frozen blueberries

Preheat the oven 170˚c

You’ll need a lined and greased 2lb loaf tin. 

Pulse the polenta, flour, sugar, baking powder, butter & zest together in a food processor until it resembles breadcrumbs. Remove a small handful of the crumbs and put to one side.

Combine the orange juice, oil & egg in a jug and add to the dry ingredients, add the chopped nuts if using. Pulse till well combined.

Spoon half the dough into the prepared tin & scatter over half the berries. Cover with the remaining dough and add the rest of the berries to the top, sprinkle with the reserved crumbs.

Bake for 1hr -1hr 10 mins until a skewer comes out clean. Leave in the tin for around 10 mins before turning onto a cooling rack.

* I lined my tin with a strip of parchment along the bottom and ends of the tin, I buttered the whole tin and sprinkled with some demerara sugar for an added crunchy crust.