Savoury Summer Upside Down Cake

Hello all! It has been a while since the last delectable delight was brought to your screens.

AND NOW introducing the savoury summer upside down cake. Yes, it is a bit seventies. Yes it looks similar to previous recipes, but we think it is one of our greatest yet.

We had difficulty naming this dish. People had differing opinions on what it was. Was it a quiche? Was it a pizza? Was it a FLAN? Was it a cake?

We believed it was a mix of these fabulous things. This ‘cake’ is a celebration of summer. Beautiful ripe home grown red and yellow tomatoes and sweet peppers sitting on top of a savoury cake that is sharp with cheddar and moist from grated courgette.





For the topping 

Tomatoes, 4 medium and 10 cherry

2 peppers

Handful of olives

Red onion

Herbs – any, fresh or dried



For the cake

75g polenta

160g plain flour

1.5 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 tsp pepper

1 courgette, grated

130g mature cheddar, grated

20g parmesan, grated

3 eggs

130 ml milk

150 ml plain yoghurt

90ml extra virgin olive oil

Herbs – any, fresh or dried



Preheat the oven to 220 C.

First, prepare the vegetables.

Chop the tomatoes in half and the peppers into strips. Arrange these on baking trays and drizzle with oil and season with salt and pepper.

Cook in the oven for around 15 minutes until soft and slightly charred around the edges.

Chop the red onion into rings and set aside.

Put the polenta, plain four, baking powder, bicarbonate of soda and seasoning in a large mixing bowl.

Add the grated courgette, cheeses and some herbs.

Now mix the wet ingredients: oil, eggs, milk and yoghurt. Whisk together well.

Pour this into the dry ingredients. Fold in carefully until thoroughly mixed.

Now arrange the ‘upside down’ bit.

Grease a circular cake tin with butter and line with greaseproof paper.

Lay down the rings of onion.Top with the peppers and tomatoes. Make sure there are no gaps.

Now top with herbs and olives.


Now top with the cake batter.

Bake in the oven for 45 – 55 minutes until a knife inserted into the top comes out clean.

Leave to cool for around 15 minutes before turning out onto a plate and topping with more herbs.


It’s a slice of the seventies and it slices beautifully!


The cake is flavoursome and moist.


We even made an avocado, garlic and herb yoghurt to serve alongside. You could make your own or serve it with pesto.


Simply, DIVINE.




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