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

A moist and airy polenta upside down cake with slightly tart caramelised plums. If plums are not in season, you can substitute other fruit like apples, oranges, rhubarb or blackberries. The cakes are easy to make ahead of time. Just pop them in the oven for 5 minutes before serving so the caramel melts again.



  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.