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Upside-down apple and polenta cake
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 316
  • Fat about 22g
  • Carbohydrates about 25g
  • Protein about 4g
This is needed
This is needed for 12 pieces
Base
  • 1 tbsp ground cane sugar
  • 2 apples (e.g. Boskoop), cut into approx. 1 cm slices
Cake mixture
  • 150 g butter, soft
  • 50 g ground cane sugar
  • 75 g apple jelly
  • 3 egg
  • 100 g medium-fine polenta
  • 100 g white flour
  • 2 tsp baking powder
  • 0.25 tsp salt
To bake
  • 1 lemon, the whole juice
  • 2 tbsp calvados apple brandy
Mascarpone
  • 2 tbsp apple jelly
  • 250 g Mascarpone
To glaze
  • 2 tbsp apple jelly
  • 1 tbsp water
Tools
  • One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
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.