Polenta, Orange & Blueberry Loaf

This was my first time making anything with polenta, and I feel deeply Italian for having done so. This cake is crumbly and moist and extremely flavoursome. It's also insanely summery, which, in early spring, can only be a good thing.
Preheat the oven to 140C.
In a food processor combine:
100 grams of polenta
200 grams of self-raising flour
140 grams of caster sugar
1/2 teaspoons of bicarb
140 grams of soft butter
zest of one orange
Blitz until you have a sandy mixture. Add two tablespoons of orange juice and one large egg and blitz until a ball of dough forms. Push half the mixture into your lined loaf tin, sprinkle 100 grams of blueberries over the dough and repeat this process once more. Bake for 1 hour, maybe a little longer, until a skewer comes out clean.

Blood Oranges

Vanilla Macarons Filled With Dark Chocolate Cream

First combine 280 grams of icing sugar with 160 grams of ground almonds.
Beat 4 egg whites with a pinch of salt and 60 grams of vanilla sugar until stiff peaks form. Fold half of the icing sugar and almond mixture through the egg whites. When combined, fold in the rest. You want to end up with a mixture that, though sticky and gunky, is still slightly runny. When you squeeze dollops onto a baking sheet (using a piping bag) you want them to settle and form nice thick disks. Bake these in a preheated, 150C oven for about twenty minutes or until they feel firm. Let them cool on the baking tray for a few minutes before transferring to a rack to cool completely.
To make the filling bring 80 ml whipping cream to the boil and pour this over 100 grams of dark chocolate (70% cocoa solids), broken into chunks. Stir until the chocolate has melted. Leave to cool at room temperature for five to ten minutes, until the mixture has thickened and is easy to spread on the macarons. Then it's time to start an assembly line and try to find the two halves that make a whole.