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Melon and Polenta Upside-Down Cake
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Italians use polenta instead of flour in their cakes. Here, we have used it to give a moist texture. The remaining melon can be used for breakfast or a snack.
The cake can be made in advance and served cold with mascarpone and ginger syrup. Melon and physalis make a wonderful partnership, so try mixing together and serving in brandysnap baskets.
Typical values per serving:
This recipe was first published in August 2000.