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Organic Upside Down Polenta Cake

Serves: 10 Prep: 1_hours Cook: 1_hours
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Organic plum upside down cake made with naturally gluten and wheat free polenta and our rich extra virgin olive oil.

Ingredients

For the topping:

10 (368 g) plums of choice, sliced in ½ inch wedges

150 g granulated sugar

80 ml cup water

2 tbsp unsalted butter, softened at room temperature

 

For the cake:

96 g + 2 tbsp plain flour

64 g + 2 tbsp Biona Organic Polenta Bramata

1 ½ tsp baking powder

1 tsp rock salt

¼ tsp ground cardamom

200 g granulated sugar

110 g unsalted butter, softened at room temperature

4 large eggs, at room temperature

1 egg yolk

½ tsp finely grated orange zest

½ tsp vanilla extract

60 ml  + 2 tbsp Biona Organic Extra Virgin Olive Oil

Method

  1. Preheat the oven to 190°C (170°C fan-assisted). 
  2. Butter a 9-inch springform pan and line with parchment paper, allowing it to go up slightly on the edges to prevent leaking. Grease the pan with butter. Place on a parchment lined baking sheet. 
  3. Caramelise the sugar by adding sugar to a medium sized pan and carefully pour over water so the sugar is just submerged. Make sure the sides of the pan are clean. Turn heat to medium and bring mixture to a simmer. Allow to simmer until all the water has evaporated and the sugar begins to caramelise. Do not stir during this process. 
  4. As sugar begins to take on colour, you can gently swirl the pan to encourage even browning. Once the sugar reaches an amber colour, remove the pan from the heat and whisk in the butter. Pour immediately into the prepared pan.
  5. Working from the outside of the pan in, place down plum wedges slightly overlapping in a circular pattern. The bottom of the pan should be completely covered by plums. 
  6. In a separate bowl, sift together all the dry ingredients from the flour through to cardamom. 
  7. In the bowl of a standing mixer, add the sugar and butter. Using the paddle attachment, beat together over medium speed for about 3 minutes or until light and fluffy. Beat in the eggs, one at a time, until fully mixed. Stir in the zest and vanilla. While mixing over low speed, gradually pour in Biona Organic Olive Oil until emulsified.
  8. Add dry ingredients to wet ingredients in 3 portions, stirring after each addition. Do not over mix.
  9. Pour batter in pan over plums, smoothing out the top. Bake on baking sheet on the centre rack of the oven for 50-60 minutes or until golden brown and a toothpick inserted into the centre comes out clean. 
  10. Cool on rack for about 1 hour. Run a knife along the sides of the pan, and carefully remove the outer ring. Invert onto the cooling rack and remove the base of pan and parchment. Cool completely before serving.

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