How To Make A Blueberry, Orange And Polenta Cake

How To Make A Blueberry, Orange And Polenta Cake.

Hello friends, so how are you today? Are you looking for a nice and tasty cake recipe? If so, how about making a Blueberry, Orange And Polenta Cake? How yummy!!

This Blueberry, Orange and Polenta Cake is a beautifully moist, rustic bake that brings together bright citrus, juicy berries, and the gentle texture of polenta.

Naturally gluten-free and full of flavour, it’s the kind of cake that feels comforting yet refreshingly light. Perfect for afternoon tea, dessert, or a relaxed weekend bake, it’s a recipe that suits almost any occasion.

This moist Italian inspired cake, bejewelled with blueberries, is more pudding than cake. Especially when served with a spoonful of mascarpone flavoured with your favourite orange liqueur.

Recipe c/o Seasonal Berries.

How To Make A Blueberry, Orange And Polenta Cake:

How To Make A Blueberry, Orange And Polenta Cake.

The zesty aroma of orange runs through the sponge, adding freshness and warmth, while bursts of blueberries provide little pockets of sweetness in every slice.

Polenta gives the cake its signature crumb, slightly grainy in the best way, creating a tender texture that pairs wonderfully with the fruit.

The result is a cake that’s rich without being heavy and subtly sweet without overpowering the natural flavours.

Serves 8-10 | Prep: 30 minutes | Cook: 35 minutes

You Will Need:

• 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

To Finish: 

• 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

How To Make A Blueberry, Orange And Polenta Cake:

How To Make A Blueberry, Orange And Polenta Cake:

1. Preheat the oven to 170oC (150oC fan assisted), Gas Mark 3. Grease and base line a 23cm (9inch) springform tin. Add the butter and sugar to a large bowl or food processor then add the orange rind and beat together until light and fluffy.

2. Mix the polenta, flour, baking powder and ground almonds in a bowl. Gradually mix alternate spoonfuls of beaten egg and the polenta mix into the creamed butter and sugar and beat well after each addition until smooth once more.

3. Stir in 3 tablespoons orange juice and the orange flour water, if using. Spoon into the lined tin and sprinkle the blueberries over the top.

4. Bake for about 35 minutes until the cake is well risen, cracked slightly on top and a skewer comes out cleanly when inserted into the centre of the cake.

5. Mix 50g (2oz) of the remaining sugar with 3 tablespoons of orange juice together in a bowl. Remove the cake from the tin and put on to a cooling rack, peeling away the lining paper and set the rack over a plate. Skewer the top of the cake then drizzle over the orange syrup and sprinkle with the pistachios. Leave to cool.

6. When ready to serve, mix the mascarpone with the grated rind of ½ an orange rind and the rest of the sugar then gradually mix in 2 tablespoons of orange juice and the liqueur.

7. Transfer the cake to a board, top with extra blueberries then cut into thin slices. Serve with spoonfuls of the mascarpone mix.

Cook’s Tip:

Cook’s Tip:

The cake freezes well wrapped in baking paper and foil up to one month. Defrost at room temperature for 3 hours then serve.

How To Make A Blueberry, Orange And Polenta Cake Guest post courtesy of Seasonal Berries. So what do you think? Do you also fancy making one?

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How To Make A Blueberry, Orange And Polenta Cake:

How To Make A Blueberry, Orange And Polenta Cake.

What makes this cake especially appealing is its simplicity. It’s easy to prepare, keeps well, and often tastes even better the next day as the flavours develop.

Serve it plain, dusted with icing sugar, or topped with a spoonful of yoghurt or cream for a more indulgent finish.

Whether you’re baking for guests or treating yourself, this Blueberry, Orange and Polenta Cake is a timeless, crowd-pleasing recipe you’ll come back to again and again.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. 

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So what do you think?

About this post: No compensation, commission, or sponsorship has been received from Seasonal Berries for posting this recipe. I am simply sharing yummy recipes that I get sent from them.