Prue’s Caramelised Orange And Polenta Upside Down Cake - Prue Le

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Step 1

Serves 10

Step 2

Serving

Step 3

Heat the oven to 180˚C/fan 160˚C/gas mark 4. Generously grease the sides of a solid 20cm (8in) round cake tin (not springform – see Tips) and line the bottom with baking parchment.

Step 4

To make the caramel, put the caster sugar and lemon juice into a small heavy-based saucepan and add enough water just to wet the sugar. Place over a gentle heat and swirl gently from time to time as it heats and the sugar dissolves. Once the sugar has turned a deep golden colour, take it off the heat and (standing back because it will splatter) pour in the orange juice. Return to the heat and boil rapidly for 3 minutes. Whisk in the butter bit by bit, then pour the caramel into the base of your cake tin.

Step 5

Peel the oranges, removing all the pith, then cut them into slices about 5mm (1/4in) thick. Arrange the slices on the caramel in the base of the cake tin, as neatly as possible.

Step 6

To make the sponge, cream the butter and sugar together in a bowl with the orange zest until light and fluffy, scraping down the sides of the bowl frequently. Add the eggs, one at a time, beating each egg in fully before adding the next. Combine the ground almonds, polenta, backing powder and salt in a separate bowl, then add the dry to the mixture and mix to combine.

Step 7

Transfer the mixture to the cake tin, being careful not to disturb the orange slices, then gently level the top.

Step 8

Bake in the middle of the oven for 1 hour, covering the top with foil for the last 15 minutes if it is browning too quickly. When the cake is done, a skewer inserted into it should come out clean.

Step 9

Remove from the oven and leave it to cool for 30 minutes in the tin, then carefully turn it out of the tin, before it has gone completely cold, and allow to cool on a wire rack. If you are struggling to de-mould it, return it to a hot oven briefly, just to loosen the caramel in the base.

Step 10

Serve it plain, orange-side-up, for tea, or with cream, ice cream or crème fraiche for dessert.

Step 11

Can also be made with blood oranges.