Thu, 24 February 2022
Upside Down Blueberry Polenta Cake
Chef: Gareth Mullins
Ingredients
· Vegetable oil for greasing cake tin
· 260g sugar, divided
· 250g blueberries
· 2 large eggs
· Finely grated zest of 1 large orange
· 100mls orange juice
· 100mls sunflower oil
· 70g polenta
· 100g all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
METHOD
1. Heat oven to 180 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 of the caster sugar over base of pan, and cover evenly with blueberries.
2. In a large mixing bowl, combine eggs, the rest of the 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.
3. Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the centre comes out clean.
4. 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.
I like to serve this cake with a dollop of crème Fraiche
