Upside-down brown butter-and-polenta nectarine cake | Woolworths TASTE
"Delight in this upside-down brown butter and polenta nectarine cake, featuring nutty caramelised nectarines, a moist almond-polenta base, and a hint of lemon z
Ingredients
- For the caramel:
- ½ cup sugar
- 2 T butter
- For the cake
- 300 g butter
- 8 nectarines (or peaches), halved and stoned, unpeeled
- 1¼ cups brown sugar
- 4 free-range eggs
- 230 g ground almonds
- 230 g polenta, blended until very fine
- ½ cup ½ cup, plus 1 T flour
- 1 t baking powder
- 1 lemon, zested
- crème fraîche, for serving (optional)
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