Pear and polenta cake

Name: Pear and polenta cake
Ingredients: 50 g/2 oz/⅓ cup instant polenta (cornmeal); 50 g/2 oz/⅓ cup instant polenta (cornmeal); seeds from 1 vanilla pod (bean); seeds from 1 vanilla pod (bean); 115 g/4 oz/1 cup self-raising (self-rising) flour; 120 ml/4 fl oz/½ cup sunflower oil; juice of ½ lemon; 4 ripe pears, peeled and cored; 3 eggs; 30 ml/2 tbsp clear honey; 175 g/6 oz/scant 1 cup golden caster (superfine) sugar; butter, for greasing

Preparation info

Serves
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This light polenta sponge has a nutty corn flavour that complements the fruit perfectly. For this upside-down cake, pears and honey are added to the base of the cake tin, then the mixture is added on top. Serve as a dessert with custard or whipped cream, if you like. Eat fresh.

Ingredients

butter, for greasing
175 g/6 oz/scant 1 cup golden caster (superf

Cake
Dessert
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round cake tin (pan) with baking parchment.
Sprinkle 30ml/2 tbsp of the sugar over the base of the prepared tin.
Cut the pears into chunky slices and toss them in the lemon jui