Save to your scrapbook
Melon and Polenta Upside-Down Cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Tue Aug 01 01:00:00 BST 2000.