Blood orange and blueberry almond polenta tray bake

Serving size: 15
Preparation time: 25 - 30 Minutes
Cooking time: 25 - 30 minutes

For the cake:
200g soft unsalted butter
200g caster sugar
200g ground almonds
50g fine polenta
50g gluten-free flour mix
1½ teaspoons gf baking powder
3 large free-range eggs
Zest of 2 blood oranges – save the juice for the syrup
100g fresh blueberries

For the syrup:
Juice of 2 blood oranges
75g icing sugar

Featured in:
March 2019

Line the base of a 30cm x 20cm baking tray with baking parchment and grease its sides lightly with butter. Preheat the oven to 180°C.
Beat the butter and sugar until pale and whipped. I used my freestanding mixer but feel free to beat with a wooden spoon in a large bowl.
In another bowl, mix together the almonds, polenta and baking powder, then once your butter and sugar is pale and fluffy beat some of this into the butter-sugar mixture, followed by one egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and blueberries – rigorously, so as to break up the berries – then spoon the mixture into your prepared tray and bake in the oven for about 25-30 minutes.
Remove from the oven onto a cooling rack but leave it in the tin.
Make the syrup by boiling together the orange juice and icing sugar until the sugar has melted then prick the top of the cake all over with a skewer and pour the warm syrup over the cake.
Leave to ‘just’ cool before taking it out of its tin and try and eat a cube or two whilst it’s still warm… you won’t regret it.

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