This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Ingredients
For the topping:
- Vegetable oil for greasing pan
- ⅓ cup sugar
- 3 cups blueberries
For the cake:
- 2 large eggs
- 1 cup sugar
- Finely grated zest of 1 large orange
- ⅔ cup orange juice
- ⅔ cup olive oil (not extra virgin) or sunflower oil
- ½ cup instant polenta
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (6 servings)
641 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 92 grams carbohydrates; 3 grams dietary fiber; 57 grams sugars; 6 grams protein; 62 milligrams cholesterol; 244 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
- In a mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. Add polenta, flour, baking powder and salt, and fold together until batter is smooth. Pour into prepared pan.
- Bake until a cake tester inserted into center of cake comes out clean, about 45 minutes. (Cake will be golden brown and springy to the touch.) Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm.
1 hour
Dining and Cooking