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Upside-Down Pear & Polenta Cake
Preparation info
- Difficulty
Medium
Appears in
By Peter Gordon
Published 1997
This cake is a particular favourite of mine and I have made it in every restaurant I’ve worked in in London. I invented it because of a desire to have more dairy-free desserts in my repertoire when I was on a dairy-free diet. The irony is that it’s best served with lashings of whipped cream! I’ve also made a successful version using rhubarb in place of the pears. Adding ground spices to the batter is another way of varying the taste.
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It may have no eggs in it but you would never know. The recipe makes a large and sweet cake to serve a crowd - perhaps hold back on the caramel pear topping a bit of you don’t have a super-sweet tooth. We served it hot with lots of custard.
Then a couple of days later, served cold from the fridge with lots of double cream it was even better!