Upside-down, dairy-free blueberry polenta cakes
- June 2008
- Makes 12 cakes
- Takes 5 minutes to make and 20-25 minutes to bake
These gorgeous little blueberry polenta cakes are dairy-free, and made with sweet dessert wine and vanilla for a perfect dinner party dessert.
Try the winning combo of sweet blueberries and crunchy polenta in our blueberry and polenta shortcake.
- 9.1g (0.8g saturated)
- 25.7g (13.9g sugars)
- 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
- 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.
- 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.
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.
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