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Grapefruit Upsidedown Cake with Sweetened Sour Cream + Pistachios

Hero Veg | P.114

Makes 8 servings

Ingredients

For the cake

200 g unsalted butter , softened

1 pink grapefruit

100 g caster sugar

100 g soft light brown sugar

3 large eggs

100 g coarse polenta

200 g pistachios, ground

1 tsp baking powder

1 sprig rosemary

2 sprigs thyme

To finish

2 tbsp icing sugar

250 g sour cream

50 g pistachios,

Method

Preheat the oven to 160°C.

Grease a loose-bottomed tin (20cm diameter) with 1 tbsp of the butter and line with baking paper. Finely grate the zest from the grapefruit. Top and tail the grapefruit and carefully slice off the skin and the pith. Cut it crosswise into 1⁄2cm slices, cut the pith out of the middle of the slices and lay them over the bottom of the tin in 1 layer.

Tip the remaining butter and both sugars into a mixing bowl and beat until light and fluffy. Add the eggs one at a time, fully combining before adding the next. Combine the polenta, ground pistachios and baking powder in another mixing bowl. Stir the dry ingredients into the wet ingredients.

Strip the leaves from the herbs, chop them and fold them through the batter with the grapefruit zest. Pour the batter into the baking tin on top of the slices and bake for 55 minutes. Remove the cooked cake from the oven and leave it to cool for 15 minutes. Run a knife around the outside of the cake to loosen it then lift out the cake from the loose bottom.

Stir the icing sugar through the sour cream. Roughly chop the pistachios. Turn the cake out upside down onto a chopping board, peel away the baking paper and slice into 8 wedges. Transfer each slice of cake to your serving plates and add a generous drizzle of sour cream next to your slice. Scatter over the pistachios and serve.