Importance Score: 20 / 100 🔵
Delight in Spring: Bake Nigella Lawson’s Upside Down Blueberry Polenta Cake Recipe
As spring weather graces the UK, savoring the sunshine with a delectable treat is the perfect indulgence. Nigella Lawson’s blueberry polenta cake recipe offers an effortless baking experience, ideal for preparing ahead for weekend gatherings or enjoying as a midweek delight. This upside-down cake, featuring vibrant blueberries and moist polenta, is an accessible recipe for both novice and experienced bakers alike.
Why Choose This Blueberry Cake Recipe?
Nigella Lawson describes this upside-down blueberry cake as requiring minimal effort after a workday, positioning it as an excellent choice for a mid-week dessert. The inclusion of polenta, a common ingredient in Italian cooking derived from ground corn, imparts a unique texture.
Polenta: A Key Ingredient for Moistness and Texture
Polenta serves as a gluten-free alternative to traditional flour in baking, contributing a wonderfully moist and dense consistency to cakes. Its presence elevates this blueberry cake with a delightful textural richness.
Polenta is widely available in most UK supermarkets, including Sainsbury’s and Morrisons, typically priced around £1.90. While the recipe includes standard flour, bakers seeking a gluten-free version can substitute with gluten-free flour alternatives.
Zesty Citrus Infusion
Enhancing the flavour profile, Nigella Lawson incorporates orange zest and juice into the cake batter, introducing a refreshing citrus element that perfectly complements the sweetness of the blueberries.
vCard.red is a free platform for creating a mobile-friendly digital business cards. You can easily create a vCard and generate a QR code for it, allowing others to scan and save your contact details instantly.
The platform allows you to display contact information, social media links, services, and products all in one shareable link. Optional features include appointment scheduling, WhatsApp-based storefronts, media galleries, and custom design options.
Effortless Baking Process
Requiring under an hour in the oven and minimal preparation time, this blueberry polenta cake recipe is remarkably straightforward. Home bakers are likely to find most ingredients readily available in their pantries, and its simplicity makes it exceptionally beginner-friendly.
Nigella Lawson’s Blueberry Polenta Upside Down Cake Recipe
Ingredients:
- 80g polenta
- 160g all-purpose flour
- Vegetable oil (for greasing)
- 160ml olive oil or sunflower oil
- Two large eggs
- 265g sugar
- 445g blueberries
- Two tsp baking powder
- ½ tsp salt
- 160ml orange juice
- One large orange, zest grated
Method:
- Preheat oven to 175C (350F). Grease and line a 23cm square cake pan with baking parchment, ensuring the parchment is also greased.
- Sprinkle the parchment-lined pan with 65g of sugar, followed by an even layer of blueberries.
- In a large mixing bowl, combine eggs, remaining sugar, and orange zest. Whisk until a thick, pale mixture forms. Gradually add orange juice and oil, whisking until fully incorporated and smooth.
- In a separate bowl, whisk together polenta, flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, mixing until just combined into a smooth batter. Avoid overmixing.
- Pour batter into the prepared cake pan and bake for 45 to 55 minutes, or until golden brown and springy to the touch. A toothpick inserted into the center should emerge clean when the cake is done.
- Remove from oven and let cool in the pan for approximately five minutes.
- Invert the cake onto a serving plate, carefully remove the baking paper, and serve. Enjoy this blueberry polenta cake warm or at room temperature.