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Best served with whipped cream, this Upside Down Pear and Polenta Cake by Peter Gordon will keep really well for 4 days. Read how to make it here:
4 ripe pears
380g / 13.4oz Demerara sugar + 50g / 1.7oz for sprinkling
4 eggs
1 tsp natural vanilla extract
1 cup Extra Virgin Avocado Oil
100ml / 3.3fl.oz apple juice
150ml / 5fl.oz sweet white wine
300g / 10.5oz flour
3 tsp baking powder
120g / 4.2oz polenta
1. Preheat oven to 180°C / 355°F. Line a lose-ring cake tin with baking parchment. Sprinkle the base with the 50g / 1.7oz Demerara sugar.
2. Peel the pears, cut in half and remove core. Place them, cut side down, on the base of the tin. Beat the remaining sugar, eggs and vanilla for 2 minutes. Add the oil, juice and wine and beat in for 20 seconds. Sieve the flour, baking powder and polenta and mix in thoroughly.
3. Pour this batter over the pears and bake for 30 minutes, then cover the tin with foil and bake until a skewer inserted in the cake comes out clean, about 30 minutes more. Leave to cool for 30 minutes in the tin, then remove the ring and invert the cake over a plate.
This cake will keep really well for 4 days, and is best served with whipped cream.
Ingredients
4 ripe pears
380g / 13.4oz Demerara sugar + 50g / 1.7oz for sprinkling
4 eggs
1 tsp natural vanilla extract
1 cup Extra Virgin Avocado Oil
100ml / 3.3fl.oz apple juice
150ml / 5fl.oz sweet white wine
300g / 10.5oz flour
3 tsp baking powder
120g / 4.2oz polenta
Directions
1. Preheat oven to 180°C / 355°F. Line a lose-ring cake tin with baking parchment. Sprinkle the base with the 50g / 1.7oz Demerara sugar.
2. Peel the pears, cut in half and remove core. Place them, cut side down, on the base of the tin. Beat the remaining sugar, eggs and vanilla for 2 minutes. Add the oil, juice and wine and beat in for 20 seconds. Sieve the flour, baking powder and polenta and mix in thoroughly.
3. Pour this batter over the pears and bake for 30 minutes, then cover the tin with foil and bake until a skewer inserted in the cake comes out clean, about 30 minutes more. Leave to cool for 30 minutes in the tin, then remove the ring and invert the cake over a plate.
This cake will keep really well for 4 days, and is best served with whipped cream.
