Serves Six
| 1 cup |
(250
ml)
|
|
Flour, Sifted |
| 1 ¼ tsp. |
(6
ml) |
|
Baking Powder |
| ⅔
cup |
(150
ml) |
|
Sugar |
| ½ cup + 2 tsp. |
(135
ml ) |
|
Polenta |
1
|
|
|
Orange, Grated Zest Only
|
| cup |
(150
ml) |
|
Chilled Butter, Cubed |
1
|
|
|
Large Egg |
| 1 tbsp. |
(15
ml) |
|
Virgin Olive Oil |
| 1 tbsp. |
(15
ml) |
|
Orange Juice |
| 1 ½ cups |
(375
ml) |
|
Blueberries |
| 3 tbsp. |
(40
ml) |
|
Brown Sugar |
|
|
|
|
Preheat the
oven to 350°F (180°C), and grease a 9-inch (23-cm) springform
cake pan.
Combine the flour, baking powder, sugar, ½ cup (125 ml) polenta,
and orange zest in a food processor. Pulse a few times to blend. Add
the butter, and pulse until the mixture resembles breadcrumbs.
Lightly beat the egg with the olive oil and orange juice, and add to
the dry ingredients gradually, with the motor running, until just
combined.
Press two-thirds of the mixture into the prepared pan, pushing it about
1 inch (2.5 cm) up the sides.
In a bowl, sprinkle the blueberries with 2 tbsp. (25 ml) brown sugar
and the remaining 2 tsp. (10 ml) of polenta. Fold gently to mix. Spoon
the berries into the pan, leaving a ½ -inch (1-cm) gap around
the
edges.
Scatter the remaining polenta mixture over top, allowing it to fill the
gap. Sprinkle with the remaining brown sugar.
Bake for 45 minutes, until golden brown. Remove from the oven, and cool
for 20-30 minutes before removing the sides of the pan. Serve warm with
Pearmund Cellars Late Harvest Viognier.
|
|
|
