Upside-down brown butter-and-polenta nectarine cake
8
Easy
30 minutes
2 hours
This upside-down brown butter and polenta nectarine cake is a showstopper that’s surprisingly easy to make. With caramelised nectarines, a nutty, buttery crumb, and a touch of lemon zest, it’s a delicious treat for any occasion. Serve it as a tea-time delight or a decadent dessert with a dollop of crème fraîche.
Ingredients
Method
-
For the caramel:
- ½ cup sugar
- 2 T butter For the cake
- 300 g butter
- 8 nectarines (or peaches), halved and stoned, unpeeled
- 1¼ cups brown sugar
- 4 free-range eggs
- 230 g ground almonds
- 230 g polenta, blended until very fine
- ½ cup ½ cup, plus 1 T flour
- 1 t baking powder
- 1 lemon, zested
- crème fraîche, for serving (optional)
Method
Ingredients
1. Preheat the oven to 175°C. Grease a 23cm round cake pan. To make the caramel, heat the sugar in a small pan over a medium heat until melted and deep amber in colour. Stir in the butter until melted and smooth. Pour the caramel into the prepared cake pan and arrange the nectarine halves cut-side down on top of the caramel.
2. Melt the butter in a saucepan over a medium heat, stirring until golden and nutty. Set aside to cool slightly.
3. Beat the cooled browned butter with the brown sugar. Add the eggs one at a time, beating well after each addition. Fold in the ground almonds, polenta, flour, baking powder and lemon zest until combined.
4. Pour the batter evenly over the nectarines in the pan and smooth the top. Bake for 2 hours, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for 20 minutes, then invert onto a serving plate. Allow it to cool completely before slicing and serving with crème fraîche.
Photographs: Jan Ras
Production:Amy Ebedes-Murray
Food assistant: Bianca Jones, Emma Nkunzana
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