250g butter/dairy/lactose free alternative softened
2/3 cup caster sugar
2 cups polenta
1/4 cup rice flour
Lactose/dairy free cream, to serve
Vanilla bean syrup
1 vanilla bean, split
1/2 cup caster sugar
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in polenta and rice flour, then half the blueberries. Spread mixture into prepared pan.
Bake for 1 hour 15 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool for 10 minutes.
Make syrup Using a sharp knife, scrape seeds from bean. Place seeds, bean, sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves (don't boil). Bring to the boil.
Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add remaining blueberries. Simmer for 2 to 3 minutes or until blueberries are just tender. Remove from heat. Remove and discard bean.
Place cake on a plate. Spoon over bluebbery mixture. Serve with lactose/dairy free cream.
Recipe adapted from: Good Food