Blood Orange Polenta Upside Down-Cake with Whipped Crème Fraîche

Name: Blood Orange Polenta Upside Down-Cake with Whipped Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 3 unpeeled small to medium blood oranges; 0 teaspoons coarse kosher salt; 3 Tbsps polenta or coarse yellow cornmeal (preferably stone-ground); 237 milliliters chilled crème fraîche; 2 larges eggs, separated; 2 Tbsps sugar; 177 milliliters unbleached all purpose flour; 8 Tbsps (1 stick) unsalted butter, room temperature, divided; 1 teaspoons vanilla extract; 3 Tbsps water; 6 Tbsps whole milk

Blood Orange Polentan Upside Down-Cake with Whipped Crème Fraîche might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This vegetarian recipe has 251 calories, 4g of protein, and 19g of fat per serving. If you have crème fraîche, blood oranges, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position rack in center of oven andpreheat to 350°F.

Equipment you will use

Oven

Combine 6 tablespoonssugar and 3 tablespoons water in 10-inch-diameterovenproof skillet with 8-inch-diameterbottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves.Increase heat and boil without stirring untilsyrup is golden amber (not dark amber),occasionally brushing down sides of skilletwith wet pastry brush and swirling skillet,about 4 minutes.

Ingredients you will need

Sugar

Water

Equipment you will use

Pastry Brush

Frying Pan

Remove skillet fromheat and whisk 2 tablespoons butter intocaramel. Set aside.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Whisk

Cut off both rounded ends of eachorange so that ends are even and flat. Usingsharp knife, cut oranges into 1/16- to 1/8-inch-thickrounds.

Ingredients you will need

Orange

Equipment you will use

Knife

Remove and discard anyseeds. Arrange orange slices, overlappingslightly, in concentric circles atop caramel inbottom of skillet.

Ingredients you will need

Orange Slices

Caramel

Equipment you will use

Frying Pan

Whisk flour, polenta, baking powder,and coarse kosher salt in medium bowlto blend. Using electric mixer, beat 3/4 cupsugar, remaining 6 tablespoons room-temperaturebutter, and vanilla in anothermedium bowl until light and fluffy.

Ingredients you will need

Coarse Kosher Salt

Baking Powder

Polenta

Vanilla

All Purpose Flour

Equipment you will use

Hand Mixer

Whisk

Bowl

Add eggyolks 1 at a time, beating well after eachaddition.

Add flour mixture in 3 additionsalternately with milk in 2 additions, beatingbatter just until incorporated.

Ingredients you will need

All Purpose Flour

Milk

Using clean dry beaters, beat eggwhites in large bowl until soft peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add remaining 1 tablespoon sugar and beatuntil stiff but not dry. Fold 1/3 of egg whitesinto batter to lighten, then fold in remainingegg whites in 2 additions. Drop batter bylarge spoonfuls atop orange slices in skillet,then spread evenly.

Ingredients you will need

Orange Slices

Spread

Sugar

Egg

Equipment you will use

Frying Pan

Bake cake until tester inserted intocenter comes out clean, about 45 minutes.Cool cake in skillet 10 minutes. Runsmall knife around cake to loosen.

Equipment you will use

Oven

Frying Pan

Knife

Placeplatter atop skillet. Using oven mitts, holdplatter and skillet firmly together andinvert, allowing cake to settle onto platter.Rearrange any orange slices that may havebecome dislodged. Cool cake completely atroom temperature.

Ingredients you will need

Orange Slices

Equipment you will use

Oven Mitt