Blueberry and Lemon Cornmeal Ring Cake

• 150mlmild olive oil, plus a little for the tin
• 180gplain flour
• 80gfine cornmeal
• 2 tspbaking powder
• fine salt
• 3large eggs
• 160gcaster sugar
• 200gGreek yoghurt, divided
• 35mllemon juice
• 2gfinely grated lemon zest
• 200gblueberries
• 100gicing sugar

Method

1. 1Heat the oven to 170°C fan. Brush a 20cm ring tin generously with a little of the olive oil, getting into every groove, then set it on a baking tray.
2. 2Put 1 tbsp of the flour in a bowl with the blueberries and turn them gently to coat. This helps keep the fruit suspended rather than sinking to the base.
3. 3Whisk the remaining flour, cornmeal, baking powder and a pinch of fine salt together in a large bowl. The cornmeal should be fine, not coarse polenta.
4. 4In a second bowl, whisk the eggs, caster sugar, 150g of the Greek yoghurt, the measured olive oil, lemon zest and 30ml lemon juice for 1 minute until smooth and slightly paler.
5. 5Pour the wet mixture into the dry ingredients and fold just until no dry flour remains. Fold through the coated blueberries with a light hand so the batter stays tender.
6. 6Spoon the batter into the prepared tin and level the surface. Bake for 40 to 45 minutes until deeply golden, springy in the centre and a skewer comes out clean apart from blueberry juice.
7. 7Leave the cake in the tin for 15 minutes until firm enough to handle, then turn out on to a wire rack. Cool for 45 minutes until no longer warm, or the glaze will slide straight off.
8. 8Whisk the remaining 50g Greek yoghurt with the icing sugar and 1 tsp lemon juice until glossy and thick enough to fall in slow ribbons. Spoon it over the cooled cake, letting it run down the sides, then serve once the drizzle has settled.

Per serving

kcal

380

protein

6.8g

fibre

1g

carbs

49.9g

fat

16.9g