Ingredients

Method

• 250 g butter, softened
• 250 g caster sugar
• 3 free-range eggs
• 1 vanilla pod
• 100 g polenta
• 250 g hazelnuts, toasted and finely ground
• 1½ t baking powder
• Juice and zest of 3 lemons
• 2 x 125 g punnets blueberries
• 50 g light brown sugar
• Clotted cream, for serving (optional)

Method

Ingredients

Preheat the oven to 160°C.
Cream the butter and caster sugar together until pale and fluffy. Beat in the eggs, one at a time, until incorporated.
Split the vanilla pod and, using the tip of a sharp knife, scrape out the seeds and fold into the creamy egg mixture, along with the polenta, ground hazelnuts, baking powder, lemon juice and zest.
Grease and line a 23 cm baking tin, then spread the blueberries onto the base and sprinkle with the brown sugar. Pour in the cake mixture and bake for 1 hour or until a skewer comes out clean.
Set aside for at least 1 hour in order to cool before removing from the tin. Place a plate onto the top of the cake, then quickly flip over and remove the cake from the tin. Serve with dollops of clotted cream, if desired.

Cook’s note: Store this cake in the fridge.

Per serving: 353.4 kJ, 1.1 g protein, 6.1 g fat, 6.6 g carbs

TASTE’s take:
This cake is always a showstopper, studded and stained with blueberries, with a magical mauve colour and lovely tart burst of flavour.