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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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
