Blueberry Swirl Polenta Cake

• portioner: 1 x 8inch square cake

Ingredienser

105g butter

120g caster sugar

110g eggs

120g cooked polenta (recipe below)

2g salt

7g baking powder

2tsp ground coriander seed

105g plain flour

15g medium-fine cornmeal (or whatever you like!

45g blueberries

Cooked polenta

125g milk

25g cornmeal, medium

Blueberry swirl

90g blueberries

10g sugar

Vejledning

First, cook the polenta - heat milk to simmer and add cornmeal. Whisk on medium-low heat until thickened, then continue to whisk for a few minutes until creamy and smooth - taste it! Remember, we are blending this. This time frame will depend on your polenta. Leave to cool.

Once cooled, blend the polenta with the eggs and set aside.

For the blueberry swirl, cook blueberries with sugar on medium-low heat until they burst and release the juice - you will need to stir and crush them little to help encourage the juice! It should take about 2-3 minutes. You still want some whole berries left. Set aside.

Pre-heat oven to 170c fan

Cream butter and sugar for 2-3 minutes until slightly lightened. Scrape down the sides of the bowl, then add the egg/polenta mixture slowly until well combined.

Sift the dries together - coriander seed, cornmeal, baking powder, salt and flour.

Stir through the dries, then fold the blueberries through the batter gently.

Pour into the lined 8x8inch tin and smooth out. Blob the blueberry swirl around then use a toothpick/skewer to swirl it. Sprinkle a little cornmeal on top.

Bake for 20-25 minutes until golden - it should spring back slightly when you press it and if you poke it with a skewer, it’ll come out almost totally clean.