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Red Gooseberry and Polenta Upside-Down Cake
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Adam Byatt
Published 2010
I made this cake for the first time in late summer with plump red gooseberries, which are a great alternative to the green ones - slightly less sour and an amazing colour. The gooseberries balance out the sweetness of the filling and the texture of the polenta, which in turn soaks up all the delicious juices from the fruit.
Ingredients
Method
Preparation
Line the bottom of a 20cm springform cake tin with parchment paper.
Mix the gooseberries in a bowl with 40g of the sugar, then arrange them in the lined cake tin so they cover the bottom.
Combine the flour, polenta and baking powder together in a bowl.