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- 250 g
unsalted butter, softened, plus extra to grease
- 2
-3 oranges
- 300 g
blackberries
- 275 g
caster sugar
- 4
medium eggs
- 175 g
plain flour
- 200 g
natural yogurt
- 1 Tbsp.
vanilla bean paste
- 50 g
quick-cook/one-minute polenta
- 2 tsp.
baking powder
- Step 1Grease a 20.5cm round cake tin, at least 4cm deep, and line base and sides with 1 large sheet of baking parchment, smoothing it out as best you can. Finely grate the zest of 2 oranges and set aside. Halve and juice the zested oranges and pour into a measuring jug, you should have 150ml juice. If not, top up with extra juice from the third orange.
- Step 2In a medium pan over medium heat, cook the blackberries, 25g sugar and 1/2 the orange zest for 5min, until bubbling and the blackberries have broken down a little. Scrape into the lined tin and spread to level.
- Step 3Preheat oven to 190°C (170°C fan) mark 5. In a large bowl using a handheld electric whisk, beat the butter and remaining sugar until pale and fluffy, about 5min. Gradually beat in the eggs, adding a little of the flour if the mixture looks like it might curdle. Beat in the yogurt and vanilla until just combined. With a large metal spoon fold in the (remaining) flour, polenta, baking powder, remaining orange zest and juice.
- Step 4Scrape mixture into the tin and smooth to level. Bake for 1hr, or until deep golden. If serving warm, leave to cool in the tin for 15min before carefully inverting on to a cake stand or plate. If serving at room temperature, leave to cool completely in the tin before turning out.
To store:
Cool completely before turning out. Store in an airtight container at room temperature for up to 3 days.
Per serving:
- Calories: 431
- Protein: 6g
- Total fat: 23g
- Saturates: 14g
- Carbs: 49g
- Total sugars: 32g
- Fibre: 2g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
