Polenta and Yoghurt Cake with Blueberries and Lemons

A traditional cake is a such a sweet comfort, but now and again it's always fun to try something a little more from the left field. As unusual as the cake may seem it is no less satisfying, with a light sponge studded with jewels of blueberry and a sticky lemon syrup glaze. I finf using fine polenta in place of most of the flour gives the cake a wonderful golden colour and a flavour as curious as it is delicious. In fact, why not challenge your lucky guests to guess what you have used to create this glorious baked beauty? If you can bring yourself to share that is!

Prep time: 20 Mins
Baking time: 50-55 Mins
175g Fine Polenta (Not the pre-cooked kind)
50g Plain Flour
175g Golden Caster Sugar
1tsp Bicarbonate of Soda
2 Large Eggs (Beaten)
125g Full Fat Yoghurt
Zest of 1 Lemon
200g Blueberries

For the syrup
The Zest of 1 Lemon
Juice of 2 Lemons
50g Caster Sugar

To the kitchen! Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose-bottomed baking tin and line the base with baking paper. In a large mixing bowl add the polenta, flour, caster sugar and bicarb, then mix to combine. In a separate bowl or large jug beat the eggs into the yoghurt, then pour into the dry ingredients along with the lemon zest. Mix until you are left with a smooth, consistent batter then fold through half of the blueberries. Pour the batter into your prepared tin, scatter over the remaining blueberries, then bake in the centre of the oven for around 50-55 minutes, until a metal skewer can be cleanly removed when inserted in the middle of the cake. When you are happy the cake is baked remove from the oven and set to one side whilst you prepare the syrup.

Speaking of which, add the zest, lemon juice and caster sugar to a small pan, then place on a medium heat. When the sugar has dissolved turn the heat up high, then leave to bubble away until just becoming syrupy. You don't want it too thick or it won't soak into the top of the cake.

When the syrup is almost ready remove the cake from the tin, peeling off the paper then place on a wire rack. Finish by brushing over the hot syrup and leaving to steep until cool. There you go, all finished!