BLUEBERRY POLENTA UPSIDE-DOWN CAKE
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Provided by Nigella Lawson
Categories dinner, cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
- In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
- Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams
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Zikou Jx
[email protected]This cake was a disappointment. The polenta made it too dense and the blueberries were too tart. I won't be making this again.
Feather Demi
[email protected]I'm not a baker, but this cake was so easy to make. It turned out perfect and was so delicious. I'll definitely be making this again.
Riley Ryder
[email protected]This cake is so easy to make and it's always a crowd-pleaser. The polenta gives it a nice moist texture and the blueberries add a burst of flavor. I've made this cake several times and it's always a hit.
Logan lash
[email protected]Meh.
Desrund Roberts
[email protected]This cake is a must-try! The polenta adds a wonderful texture and flavor to the cake, and the blueberries are a perfect complement. It's easy to make and doesn't take long to bake. I highly recommend this recipe.
Kanxa Tamang
[email protected]This cake was amazing! I've never had anything like it before. The polenta gave it a unique and delicious flavor, and the blueberries were the perfect finishing touch. I will definitely be making this again and again.
Sahil Jass
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped. The polenta was a bit too gritty for my taste, and the blueberries didn't seem to cook all the way through.
Raju Maharjan
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. The polenta gave it a unique texture that I enjoyed.
Liza Islam
[email protected]I'm not a big fan of polenta, but I was pleasantly surprised by this cake. The polenta added a nice texture and flavor to the cake, and the blueberries were perfectly sweet and juicy. I would definitely make this again.
Kaneez Zahra
[email protected]This cake was delicious! The polenta made it moist and flavorful, and the blueberries added a burst of sweetness. I will definitely be making this again.
Amirwali himat
[email protected]I made this cake for my family and they loved it! The polenta added a nice nutty flavor to the cake and the blueberries were a perfect complement. It was easy to make and didn't take long to bake.
Saru Katuwal
[email protected]This upside-down cake was a hit at my brunch party! The polenta gave it a unique and delicious texture, and the blueberries were perfectly sweet and juicy. I will definitely be making this again.