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Blueberry yoghurt and polenta cakes with orange syrup
Makes 6 individual or 1 large cake
Ingredients
- 200g caster sugar, plus 1tbsp for the topping
- 200g fine polenta
- 75g ground almonds
- 1tsp bicarbonate of soda
- 125g plain full fat yoghurt
- 2 eggs
- 1 tbsp olive oil
- 1/2 tbsp orange juice (taken from the orange juice from the syrup see below)
- 225g blueberries
- 2tbsp flaked almonds
For the orange syrup
- juice of 3 oranges
- 4tbsp caster sugar
To serve
- clotted cream
- 6 x individual non-stick cake tins, 8.5cm x 4cm deep, or 6 x non-stick 175ml pudding moulds, or 1 x 23cm spring-form cake tin
Method
Preheat the oven to 180°C/355°F/ Gas 4. Butter and base line the tins with a circle of baking parchment. Put the sugar, polenta, ground almonds and bicarbonate of soda in a large bowl. Add the yoghurt, eggs, olive oil and orange juice and mix well to form a smooth batter.
Fold in 150g of the blueberries and spoon into the prepared tins, then scatter over the rest of the berries. Add the flaked almonds and dust with the extra 1tbsp sugar. Bake until cooked and golden, about 30 minutes for the individual tin size and 55 minutes if making a large cake. Leave in the tins for 5 minutes then turn out and cool on a rack top side up.
To make the orange syrup, put the orange juice and sugar in a saucepan and gently dissolve the sugar then simmer for 8 minutes until thickened and syrupy. Transfer to a jug to cool. Serve the cakes warm or cold with the orange syrup and clotted cream.
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