Fresh Apricots & Polenta Upside Down Cake

Apricot & Polenta Upside down Cake


Polenta gives the light sponge that nutty corn flavour that compliments the fruit perfectly. Serve it with custard or cream.




150 g golden caster sugar

6-7 apricots, cut in halves

30 ml honey

3 eggs

120 ml vegetable oil

115 g self raising flour

50 g instant polenta

cream for serving (optional)


  1. Preheat the oven to 180C. Generously grease and line a 21cm round cake tin. Scatter 2 tablespoons of the sugar over the base of the prepared tin.
  2. Arrange the apricots halves on the base of the prepared tin. Drizzle the honey over the apricots and set aside.
  3. Mix together the eggs and the remaining sugar in a bowl.
  4. Beat the egg mixture until thick and creamy, then gradually beat in the oil. Sift together the flour, polenta and fold into the egg mixture.
  5. Pour the mixture carefully into the tin over the apricots. Bake the cake for about 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn the cake out on to a plate, peel off the paper.

Fresh Apricots & Polenta Upside Down Cake