Prue Leith served up a delicious Caramelized Orange and Polenta Upside Down Cake on Prue Leith’s Cotswold Kitchen.
The ingredients for the caramel are: 120g caster sugar, ½ tsp lemon juice, Juice of 1 large orange and 40g cold unsalted butter, cut into cubes.
For the Sponge: 155g unsalted butter, at room temperature, plus extra for greasing, 155g caster sugar, Grated zest of 1 orange (regular or blood orange), 2 large eggs, 155g ground almonds, 70g polenta, ½ tsp baking powder, A pinch of table salt and 1 – 2 oranges.
To serve: Ice cream, cream or creme fraiche.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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