LEMON AND POLENTA SPONGE WITH BLUEBERRY SAUCE

Preparation Method :

• Preheat oven to 190° / 375°F / Gas mark 5. Grease a 9-inch springform tin and line with parchment.
• The Sponge: Whisk eggs and sugar in a bowl until thick, creamy and pale.
• Fold in polenta, semolina, baking powder and lemon puree. Pour mixture into tin and bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
• Allow to cool for at least 20-30 minutes before removing from tin.
• Blueberry Sauce: Gently heat about half of the berries in a pan with sugar, crushing with a spoon. Process and return to pan, stir in reserved berries.
• Dust the sponge with icing sugar and sliced. Accompany with warmed sauce and blueberries.