Celebrity chef

Peter Gordon

Peter Gordon is a TV chef, co-owner of The Providores in London, and one of his native New Zealand's national treasures.

Makes about 24 small cakes

Upside-down, dairy-free blueberry polenta cakes recipe

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Takes 5 minutes to make and 20-25 minutes to bake

250ml cold-pressed rapeseed oil, plus extra for greasing
300g blueberries
4 large free-range eggs
300g caster sugar
Seeds of 1 vanilla pod
250ml Sauternes or apple juice
280g plain flour
2 tsp baking powder
110g polenta

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1. Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 12-hole non-stick muffin tins (about 100ml each) and line each hole with a circle of baking paper. Divide the blueberries among the holes. Beat the eggs, sugar and vanilla seeds together until foamy. Beat in the rapeseed oil, then the Sauternes or apple juice. Sift the flour, baking powder and polenta over the top and fold in.
2. Divide the mixture between the muffin holes and bake for 20-25 minutes, until a skewer comes out clean. Leave for 5 minutes, then tip out onto a wire rack.

Nutritional info

Per cake: 204kcals, 9.1g fat (0.8g saturated), 2.9g protein, 25.7g carbs, 13.9g sugar, 0.1g salt

Chef's tip

These are individual cakes, but if you prefer you can use a 23cm cake tin and bake for 1 hour, until a skewer comes out clean. The cakes are delicious eaten warm from the oven, but they will also keep for up to 5 days in a sealed cake tin, or for a bit longer if kept in the fridge.

Upside-down, dairy-free blueberry polenta cakes recipe

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