Upside Down Tangerines and Polenta Cake

It is a fruit of the season and I just felt like something unusual: I’ve always wanted to try polenta in baking and here was my perfect excuse! Be warn though: best eaten same day so it made some happy neighbours….




  • 5 tangerines or clementines, peeled and seedless
  • For the cake tin base: a little soft butter and demerara sugar
  • 125g soft butter
  • 3 eggs
  • 1 tbsp tangerine zest
  • 170g fine polenta
  • 130g caster sugar
  • 280g greek yoghurt
  • 180g ground almond
  • 1 ½ tsp baking powder
  • 2 or 3 tbsp poppy seeds


  • Boil together the juice of 1 orange and 100g sugar


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30×20/ 12″x8″: spread the butter at the bottom and sprinkle with a generous amount of sugar so the pan is well covered
  • Lay the tangerines segments, making sure all the bitter membranes are removed: should make 4 nice rows and I suggest alternating the direction for each rows
  • In a large bowl (I used my stand-mixer), beat together the butter, eggs, zest, polenta and the sugar until pale and creamy
  • Sift together the almond and baking powder in a small bowl
  • Add the dry ingredients, seeds and yoghurt to the mixture and fold in by hand
  • Pour over the fruit
  • Bake in the oven for about an hour: until it’s golden in colour and a knife comes out dry, so you might have to cover with foil in the last 10 to 15mn
  • Once out of the oven, prick the cake with a tooth pick and pour some of the syrup onto the cake
  • Let it cool down half an hour then turn upside down
  • When the rest of the syrup has thickened to honey consistency, glaze over the tangerines

Really nice with cream!


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