Caramelized Blood Orange and Polenta Upside-Down Cake from The Vegetarian Kitchen by Prue Leith and
I first came across polenta cake while I was interning at Maitreya Social, an amazing vegetarian restaurant in Bristol. Over the years I’ve made countless variations of it, but this has to be my...
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Cooking tools:
- Cake pan
- Oven
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Serving platter
Ingredients
- 3 blood oranges
- 155 g unsalted butter, at room temperature, plus extra for greasing
- juice of 1 large orange or 2 blood oranges
- 40 g cold unsalted butter, cut into cubes
- ½ tsp lemon juice
- 120 g caster sugar
- ½ tsp baking powder
- a pinch of table salt
- 155 g ground almonds
- 70 g polenta
- grated zest of 1 orange (regular or blood orange)
- 2 large eggs
- 155 g caster sugar
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