Upside-down apple and polenta cake

Upside-down apple and polenta cake

Total: 1 hr 20 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 316 kcal
, Fat: 22 g
, Carbohydrate: 25 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

1 tbsp ground cane sugar
2 apples (e.g. Boskoop), cut into approx. 1 cm slices

Cake mixture

150 g butter, soft
75 g apple jelly
50 g ground cane sugar
3 eggs
100 g medium-fine polenta
100 g white flour
2 tsp baking powder
¼ tsp salt

To bake

1 lemon, the whole juice
2 tbsp calvados apple brandy

Mascarpone

250 g Mascarpone
2 tbsp apple jelly

To glaze

2 tbsp apple jelly
1 tbsp water
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Utensils

One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

How it's done

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Base

Sprinkle sugar over the baking paper in the prepared tin, place the slices of apple on top.

Cake mixture

Place the butter, jelly and sugar in a bowl, mix thoroughly using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the polenta, flour, baking powder and salt, mix in. Spread the cake mixture over the apple slices.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, tip out onto a cooling rack and leave to cool completely. Cut the cake in half crosswise, combine the lemon juice and sugar, drizzle over the cut surfaces of the cake.

Mascarpone

Mix the mascarpone and jelly, spread over the base, cover with the top half of the cake.

To glaze

Combine the jelly and water, use to glaze the surface of the cake.

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