Serves 10
2 unwaxed lemons
1 medium orange (unwaxed, if possible, or scrubbed under warm water if not)
A little rapeseed or sunflower oil, for oiling
150g fine (not quick-cook) polenta or cornmeal
100g ground almonds
2 tsp baking powder
4 large eggs
250g caster sugar
200g blueberries
1 Put the lemons and orange in a saucepan and cover with boiling water from the kettle. Place a lid from a smaller pan, or a small heatproof plate or something similar on top of the fruit to stop it floating, then cover the pan. Bring to a simmer and cook for 1 hour until very soft, topping up the water if necessary. Remove the fruit from the water and leave to cool completely.
2 Preheat the oven to 170C/Gas 3. Oil a 23cm springform cake tin and line the base with baking parchment.
3 Tear the boiled fruit apart and remove any pips, as well as the stem ends at the top of the fruit. Put the orange and lemon pieces in a food processor and add all the remaining ingredients except the blueberries. Blitz thoroughly, stopping to scrape down the sides once or twice, until you have a thick batter.
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4 Scrape the batter into the tin. Add the blueberries and stir them in lightly so that they are evenly distributed. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
5 Leave to cool in the tin on a wire rack, then run a knife around the sides to release the cake and remove from the tin. Serve in thick slices.
Recipe extracted from River Cottage Light & Easy: Healthy Recipes for Everyday by Hugh Fearnley-Whittingstall, published by Bloomsbury on September 11 and available from the Times bookshop for £22.50 (RRP £25), free p&p, on 0845 2712134; timesbooks.co.uk