First there were some plums perilously close to going mouldy in the fruit bowl. They nearly became a crumble, then I started thinking about cake. (That happens quite a lot). So here’s what happened next. Juicy, over-ripe plums arranged in a pretty pattern over a lusciously lemony polenta and almond cake. Perfect with a cup of tea and a sit down on a Saturday afternoon, or just as good as a dinner party dessert with a scoop of ice-cream (dairy-free or not, whatever floats your boat).
I’ve made this a vegan recipe, but have included in brackets where you can substitute in butter and eggs if you prefer. One day I’ll try making one of each, and do a blindfolded taste test. (Purely as an excuse to eat twice as much cake, you understand). Continue reading “Recipe: Plum & Polenta Upside-Down Cake (Vegan)”