The Great British Baking Show ™
Baker:
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Kumquat and Orange Polenta Upside Down Cake
38 year old Ryan lives in Bristol with his wife and two children. A photographer who grew up in kitchens, he honed his skills in his parents' Chinese takeaway. He's the only baker not using a traditional sponge mix, instead making his cake with polenta which creates a very crumbly, nice texture in the mouth. He carefully removed the pips from kumquats for the competition. Ryan acknowledged the significant risk of using polenta as the cake could fall apart when turning it out.
Paul Hollywood: 'It's dangerous using polenta on a cake that you will have to turn out right. But I'm looking forward to this because that sourness coming from the kumquat is fantastic. It should come through well.' Mary Berry: 'I rather like the way that you've coarsely chopped the nuts around the outside and then we have the nut with its spike at the top. It's really lovely. The texture, the flavor, the crunch. Gorgeous. I think it's a beautiful cake.' However, Paul noted 'The texture of an upside down cake should be moist and hold moisture. As soon as you add polenta, it's always going to dry because that's the nature of the cake.' Mary felt 'It's a little solid for me. It's far too dry.'
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