Pistachio and Raspberry Upside-down Cake

A wonderful gluten-free treat – but remember to carefully check that your brands of polenta and baking powder are suitable, if needed.

Hands-on time 25min, plus cooling. Cooking time about 55min. Serves 12

FOR THE CAKE 250g unsalted butter, softened, plus extra to grease 125g pistachio kernels 250g caster sugar 4 medium eggs, at room temperature 100g ground almonds 100g quick cook/instant polenta ½tsp each vanilla and almond extract Finely grated zest 1 orange 2tsp baking powder 125g raspberries TO DECORATE, OPTIONAL 25g pistachio kernels, roughly chopped Raspberries Crème fraîche

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23cm round springform cake tin with baking parchment.

2 For the cake, whizz the pistachios in a food processor until finely ground (or bash in a food bag with a rolling pin). In a large bowl, using a handheld electric whisk, beat the butter and sugar until pale and fluffy, about 5min. Crack in the eggs one at a time, whisking well after each addition. With the motor on slow speed, mix in the ground pistachios and almonds, polenta, vanilla and almond extracts, orange zest, baking powder and a pinch of fine salt, until combined. Fold in ½ the raspberries.

3 Scatter remaining raspberries into the base of the prepared tin, then spoon over cake mixture and level. Bake for about 50-55min, or until risen and golden (cover with foil for the final 15min if getting too dark).

4 Cool in tin for 15min, then remove and transfer to a wire rack to cool completely.

5 To serve, invert on to a serving plate or board and peel off baking parchment. Scatter over chopped pistachios and raspberries, and serve with crème fraîche, if you like.

PER SERVING 425cals, 8g protein, 31g fat (13g saturates), 29g carbs (22g total sugars), 2g fibre TO STORE Store in an airtight container at room temperature for up to 3 days.