BLUEBERRY POLENTA UPSIDE-DOWN CAKE
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Provided by Nigella Lawson
Categories dinner, cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
- In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
- Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams
UPSIDE-DOWN BLOOD ORANGE-POLENTA CAKE
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
Provided by Jon Shook & Vinny Dotolo, Animal
Categories Bon Appétit Cake Hominy/Cornmeal/Masa Orange Dessert Kid-Friendly Vanilla Bake Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, 1/4 cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
- Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
- Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining 1/2 cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
- Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-65 minutes. Transfer pan to a wire rack and let cake cool 10 minutes. Run a knife around edges of cake to loosen, then unmold. Invert cake onto rack and carefully remove bottom of pan. Let cool completely.
- Finely grate lemon omani and cardamom pods over cake and whipped cream, if desired. Serve cake with whipped cream alongside.
BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE
Provided by Karen DeMasco
Categories Cake Milk/Cream Mixer Citrus Egg Dessert High Fiber Orange Cornmeal Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
- Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
- Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
- Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
- For whipped crème fraîche:
- Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
- Cut cake into wedges and serve with dollop of whipped crème fraîche.
- Available at most supermarkets and at specialty foods stores.
UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
More about "upside down polenta recipes"
UPSIDE-DOWN LEMON POLENTA CAKE - RECIPE! - LIVE. …
From genabell.com
UPSIDE-DOWN BLOOD ORANGE POLENTA CAKE RECIPE …
From kelliesfoodtoglow.com
UPSIDE-DOWN BLUEBERRY POLENTA CAKES RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
ORANGE UPSIDE DOWN POLENTA CAKE
From fairmountmarket.blogspot.com
UPSIDE-DOWN BLOOD ORANGE–POLENTA CAKE RECIPE | BON …
From bonappetit.com
BLUEBERRY UPSIDE DOWN POLENTA CAKE | RECIPE | CUISINE …
From cuisinefiend.com
POLENTA PINEAPPLE UPSIDE-DOWN CAKE - ZOëBAKES
From zoebakes.com
UPSIDE-DOWN APPLE POLENTA CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 393 per serving
- Cut each apple quarter lengthwise into 3 wedges. In a 10-inch cast-iron or nonstick skillet, over medium heat, melt 4 tablespoons of the butter. Stir in the brown sugar and cinnamon and cook 1 to 2 minutes, stirring, until the mixture is smooth. Remove from the heat and add the apples, gently stirring to coat. Return the pan to medium heat; cover and cook 5 minutes. Turn the apple slices over and cook 5 minutes more, uncovered; set aside. With a fork, arrange the apple slices in a spoke design in the sugar mixture, filling in the center with remaining slices.
- In a small bowl, combine the flour, baking soda, and salt; set aside. In a large saucepan, over medium heat, melt the remaining butter. Remove the pan from heat and whisk in the sugar, lemon juice, eggs, and vanilla extract. Whisk in the buttermilk and cornmeal. Add the flour mixture and stir gently with the whisk until the batter is smooth. Pour the batter over the apple slices. Bake about 35 minutes or until the cake springs back when gently pressed. Remove from oven and run a knife around the edge of the skillet to loosen the cake. Immediately cover the pan with a heatproof plate and carefully invert the two. Wait 1 minute before lifting off the skillet. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream (if desired).
UPSIDE DOWN POLENTA CASSEROLE RECIPES
From tfrecipes.com
PEACH UPSIDE-DOWN POLENTA CAKE WITH PEACH SYRUP - CHOWHOUND
From chowhound.com
UPSIDE-DOWN PEACH-RHUBARB POLENTA CAKE - SALT AND WIND
From saltandwind.com
PEAR UPSIDE-DOWN POLENTA CAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
UPSIDE-DOWN APPLE POLENTA CAKE RECIPE | RECIPE | APPLE ...
From pinterest.ca
UPSIDE DOWN POLENTA CASSEROLE - RECIPE | COOKS.COM
From cooks.com
UPSIDE-DOWN ORANGE POLENTA CAKE - READER'S DIGEST CANADA
From readersdigest.ca
UPSIDE DOWN ORANGE POLENTA CAKE - ORGANIC ITALIAN
From organicitaliannyc.com
BLUEBERRY POLENTA UPSIDE DOWN CAKE RECIPES
From tfrecipes.com
UPSIDE-DOWN APPLE POLENTA CAKE RECIPE - REAL SIMPLE
From realsimple.com
ORGANIC UPSIDE DOWN POLENTA CAKE - BIONA ORGANIC HEALTHY ...
From biona.co.uk
MEYER LEMON UPSIDE DOWN POLENTA CAKE - LIFE, LOVE, AND ...
From lifeloveandgoodfood.com
POLENTA PLUM UPSIDE DOWN CAKE - MY THREE SEASONS
From mythreeseasons.com
UPSIDE DOWN PINEAPPLE POLENTA CAKES … | ([{ THE_FOOD ...
From maria5aloisi.wordpress.com
APRICOT, POLENTA, + HONEY UPSIDE-DOWN CAKE | BECAUSE GERMANY
From becausegermany.com
UPSIDE-DOWN APRICOT & CHERRY POLENTA TRAYBAKE - DOM IN THE ...
From dominthekitchen.com
THE SECRET TO A PERFECT UPSIDE-DOWN CAKE IS ... - FOOD NETWORK
From foodnetwork.com
POLENTA AND PEAR UPSIDE-DOWN CAKE RECIPE - COUNTRY LIVING
From countryliving.com
BLUEBERRY POLENTA UPSIDE-DOWN CAKE RECIPE | RECIPE ...
From pinterest.ca
UPSIDE DOWN POLENTA - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love