The Perfect Combination of Bitter & Sweet

Citrus Upside Down Cake

Upside Down Citrus & Polenta Cake

More Mediterranean vibes than The White Lotus
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newstalk festive sides
upsidedown cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 10



  • 2 blood oranges grapefruits or oranges.
  • 200 g butter softened
  • 200 g brown sugar caster will work + 50g for the tin
  • 200 g almonds you can substitute for 200g plain flour
  • 100 g polenta fine
  • 1 heaped tsp baking powder
  • 3 large eggs
  • Zest of citrus fruit of choice


  • Juice of 2 oranges
  • 125 g icing sugar



  • Preheat the oven to 180℃. Grease an 8 or 9-inch springform tins. Grease with butter. Cut out 2 circles of parchment. Lay these on the bottom of the pan. Sprinkle with the 50g extra of sugar. Set aside.
  • Slice the citrus fruit of choice and then carefully cut off the rind.
  • Lay the fruit on the base of the tin. A little overlap is ok; best not too much though.
  • Next up for the cake, cream the butter and sugar for much longer than you think. Much longer, about 6-7 minutes, until the mixture is a pale colour, smooth and almost airy. Having the butter at room temperature will help.
  • Then pop in the eggs and aerate by whacking lightly for about a minute. It may curdle a little at this point. That is ok; using a spatula, fold the almonds and polenta in and sieve in the baking powder.
  • Add in the zest and juice of the citrus fruit.
  • Spoon this mixture over the citrus fruit. Spoon out with a small cranked spatula.
  • Bake in the oven for about 40 minutes. The cake is cooked when it is firm to the touch, a skewer comes out clean and the cake begins to move away from the edges of the dish.
  • Allow the cake to cool in the tin, and then after about 15 minutes, remove it from the tin and invert onto a plate.
  • Make the syrup by heating the juice in a small saucepan. Add in the icing sugar and allow it to dissolve. Allow it to cool a little, Then spoon this over the cake.
  • Garnish with a few leaves or springs of thyme.
  • Serve with a big dollop of freshly whipped cream.
  • Enjoy.