This moist Italian-inspired cake, bejewelled with blueberries, is more pudding than cake… especially when served with a spoonful of mascarpone flavoured with orange liqueur! With thanks to Love Fresh Berries.

Preparation Time: 30min
Cooking Time: 35min
Serves 8-10

1. Preheat oven to 170ºC (150ºC fan), Gas 3. Grease and base line a 23cm springform tin. Add butter and sugar to a large bowl or food processor, then add the orange rind. Beat together until light and fluffy.
2. Mix polenta, flour, baking powder and ground almonds in a bowl.  Gradually mix alternate spoonfuls of beaten egg and the polenta mix into the creamed butter and sugar. Beat well after each addition until smooth once more.
3. Stir in 3tbsp orange juice and the orange flower water, if using. Spoon into the lined tin and sprinkle the blueberries over the top.
4. Bake for 35min or until the polenta cake is well risen, cracked slightly on top and a skewer comes out cleanly when inserted into the centre.
5. Mix 50g sugar with 3tbsp orange juice in a bowl. Remove the cake from the tin and put on a cooling rack, peeling away the lining paper, and set the rack over a plate. Skewer the top of the cake, then drizzle over the orange syrup. Sprinkle with the pistachios. Leave to cool.
6. When ready to serve: mix the mascarpone with the grated rind of ½ an orange and the rest of the sugar then gradually mix in 2tbsp orange juice and the liqueur.
7. Transfer polenta cake to a board. Top with extra blueberries then cut into thin slices. Serve with spoonfuls of mascarpone mix.
8. Cook’s tip: The cake freezes well wrapped in baking paper and foil for up to one month. Defrost at room temperature for 3 hours then serve.