Upside-Down Pear & Polenta Cake

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.