Nectarine and polenta upside-down cake

Name: Nectarine and polenta upside-down cake
Total time: 1 h
Ingredients: 2 ripe nectarines; 75g of light muscovado sugar; 1/2 lemon, juice only; 120g of butter, softened, plus extra for greasing; 125g of caster sugar; 2 eggs, lightly beaten; 75g of ground almonds; 75g of polenta, fine or quick cook; 1 tsp baking powder, gluten free if necessary; 1 lemon zest, finely grated; 1 pinch of salt

by Kate Doran

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Dessert
easy
8
60 minutes

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A gorgeous gluten-free polenta cake with luscious nectarines that is perfect to serve as a summer dessert or for afternoon tea. If nectarines aren't available, use any other stone fruit like peaches, apricots or plums.

First published in 2015

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My dad likes to talk and think about food as much as I love to cook it. Rarely a day goes by without us discussing what we've eaten and he often sends me recipes he thinks I'd like to make (or make for him). Polenta cake is one of his absolute favourites.

With an upside-down topping and moist, sandy texture, this charmingly retro cake is naturally gluten free. If you're baking for someone who is sensitive to gluten, make sure to use gluten-free baking powder.

This recipe is from Kate's new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015.

Ingredients

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Imperial

Topping

2 ripe nectarines
75g of light muscovado sugar
1/2 lemon, juice only

Sponge

120g of butter, softened, plus extra for greasing
125g of caster sugar
2 eggs, lightly beaten
75g of ground almonds
75g of polenta, fine or quick cook
1 tsp baking powder, gluten free if necessary
1 lemon zest, finely grated
1 pinch of salt

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Method

Preheat the oven to 190°C/Gas mark 5

Lightly grease a 20cm round cake tin with butter and line the bottom with baking parchment. Generously grease the parchment with butter too. It’s best not to use a loose-bottomed tin here, but if that’s all you have, tightly wrap a double layer of aluminium foil around the outside of the base to prevent any juices escaping

Quarter the nectarines and cut them into thin slices. Toss with the sugar and lemon juice then arrange in a single layer, slightly overlapping, round the bottom of your tin. Scrape any excess sugar syrup over the top

To make the sponge, cream the butter and sugar in a medium bowl with a wooden spoon, or in a stand mixer fitted with the paddle attachment, until light and fluffy. Add the eggs, a little at a time, beating well between each addition. Fold in the almonds, polenta, baking powder, lemon zest and salt

Spoon the batter over the nectarines, smooth the surface with a spatula then tap firmly on the work surface to remove any bubbles. Bake for 35-40 minutes or until risen and gold

Remove the cake from the oven, run a sharp knife round the edge then leave to cool for 10 minutes before turning out onto a plate

Serve warm or at room temperature. The cake will keep in an airtight container for up to 3 days

First published in 2015

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Kate Doran

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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