300g unsalted butter, softened
300g caster sugar
4 medium Waitrose British Blacktail Free Range Eggs
200g ground almonds
Zest and juice of 2 small oranges
180g instant polenta
2 tsp Dr Oetker Baking Powder
100ml natural yogurt
Icing sugar to dust
1. Preheat the oven to 180°C, gas mark 4. Grease and line a 23cm round tin. Using an electric mixer, beat the butter and sugar together until pale. Beat in the eggs slowly, one at a time, alternating each addition with a quarter of the ground almonds.
2. Add the orange juice and zest with the polenta, baking powder and yogurt. Stir to combine. Add half of the blueberries and stir to combine, before scraping into the prepared tin. Scatter the remaining blueberries over the top before baking for 55-60 minutes, until golden and a skewer inserted comes out clean of any mixture. If your cake is becoming too dark on the top, cover loosely with foil. Dust with icing sugar and serve with crème fraîche or yogurt.
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