UPSIDE DOWN BERRY + POLENTA CAKES (dairy free)

MAKES 24 fairy cakes or a 23cm cake
PREPARATION 5mins
BAKES 20-25mins (fairy cakes) or 1hr (cake)

INGREDIENTS

  • 250ml rapeseed or sunflower oil, plus extra for greasing
  • 300g mixed berries (I used frozen ones, make sure you defrost them thoroughly and remove any excess liquid)
  • 4 large free-range eggs
  • 300g caster sugar
  • 2tsp vanilla extract
  • 250ml Sauternes or apple juice
  • 280g plain flour
  • 2 tsp baking powder
  • 110g polenta 

PREPARATION METHOD

  1. Preheat the oven to 180°C/fan160°C. 
  2. Grease 2 x 12-hole non-stick muffin tins and line each hole with a circle of baking paper. Divide the berries among the holes. Beat the eggs, sugar and vanilla seeds together until foamy. Beat in the rapeseed oil, then the Sauternes or apple juice. Sift the flour, baking powder and polenta over the top and fold in.
  3. Divide the mixture between the muffin holes and bake for 20-25 minutes (or 1 hour for the whole cake), until a skewer comes out clean. 
  4. Leave for 5 minutes, then tip out onto a wire rack.