Nectarine and polenta upside-down cake

8
60 minutes

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