Upside-down, dairy-free blueberry polenta cakes

Name: Upside-down, dairy-free blueberry polenta cakes
Yield: Makes 12 cakes
Cuisine: Italian recipes
Ingredients: 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

Easy
June 2008

Easy
June 2008

Makes 12 cakes
Takes 5 minutes to make and 20-25 minutes to bake

These gorgeous little dairy-free cakes made with blueberries, sweet dessert wine and vanilla make a perfect dinner party dessert.

Dairy-free recipes

Nutrition: per serving

Calories: 204kcals
Fat: 9.1g (0.8g saturated)
Protein: 2.9g
Carbohydrates: 25.7g (13.9g sugars)
Salt: 0.1g

Nutrition: per serving

Calories: 204kcals
Fat: 9.1g (0.8g saturated)
Protein: 2.9g
Carbohydrates: 25.7g (13.9g sugars)
Salt: 0.1g

Per cake

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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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