For the Caramalised Plums:

  • Caster sugar 170.0 g
  • Water 110.0 ml
  • Salt 1.0 g
  • MEADOWLAND Professional 250g 35.0 g
  • Plums(de-stoned) 350.0 g

For the Polenta Cake:

  • MEADOWLAND Professional 250g 260.0 g
  • Caster sugar 355.0 g
  • Egg 250.0 g
  • Polenta (raw) 375.0 g
  • Xantham gum 4.0 g
  • Lemon zest 15.0 g
  • Gluten free baking powder 20.0 g
  • Vanilla extract 15.0 ml

To Serve:

  • Pistachio nuts 150.0 g
  • Greek yogurt 150.0 g


  1. For the Caramalised Plums:

    • Line a 23cm cake tin with greaseproof paper.
    • Heat the sugar and water together in a pan until the sugar is dissolved. Bring slowly to a boil and let the caramel reduce until amber coloured. Add the butter and Chinese 5 spice, take off the heat and stir into a smooth caramel.
    • Pour the caramel into the base of the lined cake tin and allow to cool slightly.
    • Cut the Plums into thin slices. Arrange and flan out the plum slices slightly over each other.
  2. For the Polenta Cake:

    • Preheat the oven to 170c.
    • In a kitchen mixer, beat the MEADOWLAND Professional and caster sugar together until pale. Add the eggs one at a time. Add the baking powder, lemon zest, vanilla extract and polenta and mix well.
    • Pour the cake mix in the prepared tin.
    • Bake in the preheated oven for around 30 minutes or until a skewer comes out clean.
    • Allow to cool for 15-20 minutes whilst till warm. Turn upside down on a plate.
  3. To Serve:

    • Serve the polenta cakes with a dollop of Greek yoghurt and sprinkle with pistachios.
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