Upside Down Lemon Polenta Cake Recipe

Ingredients

Serve 6

• 1 1/2 cups/375 ml water

• 1 3/4 cups/350 g granulated sugar

• 3 large lemons, thinly sliced

• 1 cup/150 g all purpose/plain flour

• 3/4 cup/125 g polenta or yellow cornmeal

• 1/2 cup/75 g finely ground almonds

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup/125 g butter, softened

• 1 tbsp grated lemon zest

• 1 tsp lemon extract

• 3 large eggs

• 6 tbsp sour cream

• 4 tbsp lemon juice

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter and flour a 9-inch (2km) spring form pan.

2. Heat 1 1/4 cups (310 ml) water and 3/4 cup (150 g) sugar in a large saucepan over medium heat until the sugar has dissolved.

3. Bring to a boil and cook and stir for 5 minutes, or until the syrup begins to thicken. Add the lemons and-simmer for about 8 minutes, turning once, until the lemon peel is tender.

4. Using tongs, remove the lemon slices from the syrup and press them, overlapping, onto the bottom and sides of the prepared pan.

5. Return the syrup to medium heat and stir in the remaining 4 tablespoons of water. Simmer until the syrup is light gold. Carefully spoon the syrup over the lemon slices in the pan.

6. Stir together the flour, polenta, ground almonds, baking powder, and salt in a medium bowl.

7. Beat the butter, remaining sugar, lemon zest, and lemon extract in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, beating until just blended.

8. Gradually beat in the dry ingredients, alternating with the sour cream and lemon juice. Spoon the batter into the prepared pan.

9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool the cake in the pan for 15 minutes. Loosen and remove the pan sides. Invert onto a serving dish. Serve warm.