Upside-down apple and polenta cake
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- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 1 tbspground cane sugar
- 2apples
- 150 gbutter
- 75 gapple jelly
- 50 gground cane sugar
- 3eggs
- 100 gmedium-fine polenta
- 100 gwhite flour
- 2 tspbaking powder
- ¼ tspsalt
- 1lemon
- 2 tbspcalvados apple brandy
- 250 gMascarpone
- 2 tbspapple jelly
- 2 tbspapple jelly
- 1 tbspwater
Instructions
Step 1
Sprinkle sugar over the baking paper in the prepared tin, place the slices of apple on top.Step 2
Place the butter, jelly and sugar in a bowl, mix thoroughly using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the polenta, flour, baking powder and salt, mix in. Spread the cake mixture over the apple slices.Step 3
Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, tip out onto a cooling rack and leave to cool completely. Cut the cake in half crosswise, combine the lemon juice and sugar, drizzle over the cut surfaces of the cake.Step 4
Mix the mascarpone and jelly, spread over the base, cover with the top half of the cake.Step 5
Combine the jelly and water, use to glaze the surface of the cake.