Blueberry Hazelnut Cobbler

o 400g blueberries
o 1tbsp elderflower cordial
o 100g light brown sugar
o 175g self raising Flour
o 1tsp baking powder
o 50g chilled Butter
o 1 medium egg
o 75ml butter milk
o 25g hazelnuts
o 1tsp demerara sugar
Preheat the oven to 180° place the blueberries in an oven proof dish and pour over the cordial. Sprinkle over 50g of brown sugar.
In a large bowl sift the flour and baking powder, then rub in the butter until it resembles breadcrumbs. Stir in the remaining brown sugar.
Beat together the egg and buttermilk then stir into the flour mixture to make a batter. Drop spoonfuls of the batter on top of the blueberries then scatter over the chopped hazelnuts and demerara sugar. Bake for 35 minutes until golden brown.

Raspberry and Orange Polenta Cake

o 200g butter
o 300g caster sugar
o 3 large eggs
o 1tsp vanilla extract
o 100g polenta
o 200g ground almonds
o 1tsp baking powder
o Zest and juice of two oranges
o 150g raspberries
Preheat the oven to 160° grease and line a 20cm cake tin.
Spoon together the butter and caster sugar. Spoon in the eggs and vanilla extract.
Add the polenta, almonds, baking powder and orange zest and spoon together. Gently mix in the raspberries. Spoon into the tin and bake for fifty minutes until golden.
Place the orange juice and remaining 100g caster sugar in a small saucepan and simmer over a medium heat.
Make around twenty insertions with a wooden skewer and spoon over the syrup. Leave the cake to cool then serve with a spoon of mascarpone and a handful of raspberries.

Categories: Food, New

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