Pear polenta cake

    1 hour 15 min

    Caramelised pears top a moist polenta sponge with a deliciously different texture. You can also add flaked almonds to the tin just before adding the pears for a nice addition.

    13 people made this

    Serves: 10 

    • 175g icing sugar
    • 175g unsalted butter, softened
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 100g plain flour
    • 100g polenta (cornmeal)
    • 1 1/4 teaspoons baking powder
    • 1 pinch salt
    • Pear topping
    • 60g unsalted butter
    • 160g soft brown sugar
    • 3 firm ripe pears - peeled, cored and thinly sliced

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the topping, place the 60g butter in a 23cm round cake tin. Place in the oven while it's preheating till the butter is melted, about 4 to 6 minutes. Remove from the oven and sprinkle the brown sugar over the butter, then arrange pear slices on top of the sugar so that they're overlapping slightly. Set aside.
    3. Combine the icing sugar and butter in a mixing bowl and beat well. Add eggs one at a time, then the vanilla, beating well after each addition. Add flour, polenta, baking powder and salt, and stir in with a spatula or wooden spoon till just smooth.
    4. Carefully spoon the cake mixture over the pears in the tin, taking care not to disturb the pears. Smooth the top with a spatula.
    5. Bake in the preheated oven for 50 to 65 minutes, or till a skewer in the centre comes out clean. Remove from oven and cool in the tin for 10 minutes on a wire rack. Carefully invert onto a serving plate and enjoy warm with custard or cream, if desired.

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