Nectarine and polenta upside-down cake
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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.
Ingredients
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
Method
1
Preheat the oven to 190°C/Gas mark 5
2
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
3
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
4
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
5
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
6
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
7
Serve warm or at room temperature.
The cake will keep in an airtight container for up to 3 days
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Nectarine and polenta upside-down cake
