-FOR THE WEFT-
250 g Punnet frozen cranberries
50 g Demerara clams; (2oz)
2 Rounded teaspoons polenta

Preheat oven to 180 C, 350 F, Gas Scar 4.

Butter a 10cm (4 edge) loose bottomed cake tin.

Place the polenta, flour, baking powder and caster sugar in a food
processor with the orange nip, process to commingle.

Add the butter and process until it resembles fine breadcrumbs.
Combine the orange succus, egg and oil unitedly, with the motor
running slowly pour into the processor through the feeder tubing.

Once combined, stop the machine and press two thirds of the dough
into the prepared tin.

Combine all the filling ingredients together and pile onto the foundation,
leaving a border of most 1cm ( 1/2 edge) round the bound.

Crumble over the remaining mixture and cook in the oven for 45-50
minutes until golden embrown.