In New Zealand we tend to use polenta more often in savoury dishes. In Italy it is also often used in cakes and biscuits. Using polenta and ground almonds in this recipe means that the cake is also gluten free.
200g butter, soft
1¼ cup sugar
1¼ cup fine polenta
1 cup ground almonds
2 tsp baking powder (gf)
zest of 2 oranges
1 cup blueberries
¼ cup sugar
juice of 2 oranges
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly between each.
Add the dry ingredients and orange zest and mix with a wooden spoon.
Spread the mixture into a greased and lined 21cm square tin.
Top with the blueberries before baking at 170°C for 45–60 minutes, or until a skewer inserted comes out clean.
While the cake is baking, make the orange syrup by heating the sugar and orange juice in a small pot and stirring until the sugar has dissolved. Continue to simmer for 5 minutes.
Pour the syrup over the warm cake, and then allow to cool completely before cutting and serving.