Citrus Polenta Cake with Blueberries

This recipe uses whole citrus fruits which are boiled for an hour before being blitzed in a food processor with all the other ingredients. Boiling the fruits fills the kitchen with delicious aromas which I find I can feel somehow.
The boiled citrus fruits in the finished cake give a marmalade-like taste and excite the tongue and the blueberries give another burst of texture in the mouth.
Serves 10
2 unwaxed lemons
1 medium orange
A little rapeseed or sunflower oil for greasing
150g fine (not quick cook) polenta
100g almonds
2 teaspoons baking powder
4 large eggs
250g caster sugar
200g blueberries
Place the lemons and oranges in a pan and cover with boiling water. Place a smaller lid or something similar over the fruit to stop them from floating, then cover the pan. Bring to a simmer and cook for an hour or until the fruits are soft and mushy. Top up the water if necessary. Remove the fruit and allow to cool completely.
Preheat the oven to 170C or gas mark 3. Oil a 23cm springform cake tin and line the base with parchment. Once cool tear the fruit apart removing any pips and the stems. Place in a food processor and add all the remaining ingredients except the blueberries. Blitz thoroughly, stopping to scrape down the sides a couple of times until you have a thick batter.
Scrape the batter into the prepared tin and then add the blueberries and swirl through lightly until they are evenly distributed. Bake for 45-50 minutes or until a skewer inserted into the centre comes out completely clean.
Leave to cool completely before removing from the tin. It’s moist enough to enjoy alone or is equally delicious with a dollop of crème fraiche.
Written by Yvonne Bieri