Dessert

St Clements polenta cake with blueberries

Name: St Clements polenta cake with blueberries
Yield: 12
Ingredients: 2 unwaxed lemons; 1 unwaxed orange; 150g polenta; 1 cup (100g) almond meal; 2 tsp baking powder; 4 eggs; 250g caster sugar; 200g blueberries

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by Hugh Fearnley-Whittingstall

Oct 06, 2015

This best-of-British recipe from Hugh Fearnley-Wittingstall is a simplified version of a Claudia Roden recipe. It uses whole, boiled citrus fruits, which are blitzed in a food processor, and blueberries, which add an extra burst of flavor.

2 unwaxed lemons
1 unwaxed orange
150g polenta
1 cup (100g) almond meal
2 tsp baking powder
4 eggs
250g caster sugar
200g blueberries

Method

1.

Place the lemons and orange in a saucepan and cover with boiling water until fully submerged. Place a small heatproof plate on top of the fruit to keep them submerged, then cover with a lid. Place over low heat and simmer for 1 hour or until the fruit is very soft, topping up water if necessary. Drain fruit and cool completely.
2.

Preheat the oven to 170°C. Grease a 23cm springform cake pan and line the base and side with baking paper.
3.

Tear the boiled fruit apart and remove and discard any pips, as well as the stem ends at the tops of the fruit. Place the fruit in a food processor with the polenta, almond meal, baking powder, eggs and caster sugar. Whiz to combine until you have a smooth, thick batter. Transfer the batter to the cake pan, stir through the blueberries, then bake for 1 hour or until cake is set and just firm in the centre.
4.

Set aside to cool completely. Cut into thick slices to serve.