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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sherry Vlogs
[email protected]I'm not a big fan of polenta, but I decided to give this recipe a try. I was pleasantly surprised at how much I enjoyed it! The polenta added a nice dense texture to the cake, and the blueberries were perfectly sweet.
Mhr Maruf Hossain Rayhan
[email protected]This cake is delicious! The polenta gives it a unique texture that I really enjoy. I'll definitely be making this again.
Mahar Ali Hasnain
[email protected]Overall, I thought this cake was just okay. It wasn't as flavorful as I was hoping for, and the texture was a bit too dense.
Nadir Balouch
[email protected]I had some trouble getting the cake to cook evenly. I think I'll try baking it at a lower temperature next time.
Tamkinat Tamkinat
[email protected]This cake is a bit too dense for my taste. I think I'll try using less polenta next time.
Jacob Jenks
[email protected]The blueberry polenta upside-down cake is a great way to use up fresh blueberries. It's also a delicious and impressive dessert.
Tony Huisman
[email protected]This cake is so easy to make and it always turns out perfectly. It's my go-to recipe for potlucks and parties.
Mecca Tate
[email protected]I love that this cake is made with polenta. It's a nice change from the usual flour-based cakes.
Oscar Franco
[email protected]This cake is the perfect summer dessert! The blueberries are so fresh and juicy, and the polenta gives it a nice dense texture.
Kamal Kamal
[email protected]Overall, I thought this cake was just okay. It wasn't as flavorful as I was hoping for.
Awa Jama
[email protected]I had some trouble getting the cake out of the pan. I think I'll grease the pan more next time.
Aosim Das
[email protected]This cake is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Samuel Anyanwu
[email protected]I'm not a big fan of polenta, but I decided to give this recipe a try. I was pleasantly surprised at how much I enjoyed it! The polenta added a nice dense texture to the cake.
Zohibjabbar Zohibjabbar
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen blueberries, depending on what I have on hand.
Zodwa Pre
[email protected]I made this for a potluck and it was a hit! Everyone raved about how delicious it was. I'll definitely be making it again.
RS Rubel Hossain
[email protected]Followed the recipe exactly and it turned out perfectly! The cake was moist and flavorful, and the blueberries were plump and juicy. My family loved it!
Charity Mweetwa
[email protected]This blueberry polenta upside-down cake was a delightful surprise! The combination of sweet blueberries and creamy polenta was divine, and the crunchy pecan topping added a nice textural contrast. I'll definitely be making this again.