Blueberry and polenta cake

Blueberry and polenta cake

By
From
Turkish Flavours
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
3 eggs
1 1/2 cups sugar
250ml olive oil
50g unsalted butter, melted
250g greek-style plain yoghurt
1 cup polenta
1 lime, zested and juiced
1 1/2 cup self-raising flour
1 teaspoon baking powder
250g blueberries

Method

  1. Preheat the oven to 160°C. Grease and flour a 27 cm springform tin.
  2. Beat the eggs and sugar until pale, then beat in the olive oil and melted butter. Add the yoghurt, polenta, lime zest and juice and mix well. Fold in the flour and baking powder.
  3. Pour half the batter into the cake tin. Sprinkle the blueberries over the batter, then pour in the remaining batter. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Leave in the tin to cool. Serve the cake at room temperature.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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