Blueberry Polenta Upside-down Cake (Nigella Lawson)


Vegetable oil for greasing pan

1-1/3 C sugar, divided

3 C blueberries

2 large eggs

Finely grated zest of 1 large orange

2/3 C orange juice

2/3 C olive oil (not extra virgin) or sunflower oil

1/2 C regular or instant polenta

1-1/4 C all-purpose flour

2 t baking powder

1/2 t salt


Heat oven to 350 degrees. Grease and line base and sides of 9-inch square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 C sugar over base of pan, and cover evenly with blueberries.

In a large mixing bowl, combine eggs, 1 C 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.

Yield: 6-8 servings