This is a lovely syrupy cake that uses ground almonds and polenta instead of flour. Great for afternoon tea.
I felt this recipe had way too much butter in proportion to dry ingredients but went ahead anyway. It was swimming in butter- you could see it seep out of the mass while cooking, and it prevented it cooking properly, at the end of the cooking process was a bubbling pan of slop. 250g would have been more appropriate. was a disappointing entry to the rubbish bin as theu ingredients are expensive. Also the amount of sugar appears quite high? but not as obviously dreadful as the butter lol - 14 Jan 2011
Made it healthier. I felt that there was too much butter and sugar so instead of 500gr of butter - I used 650gr and of the 500gr of raw sugar - I used 150gr (I find that this type of sugar does not blend in as castor or brown sugar would) & to that 100 gr. of castor sugar. I used the juice of 6 lemons but the rind of 7, to give it that little bit more of a bite. I used a fanforced oven top and bottom @ 170oC to start for the 1st 60mins and then put foil over the top to stop from burning and cook for a futher 20-25mins @ 150oC. It was large and moist cake and had that great sweet & a little sour taste, very refreshing. - 08 Jan 2011
This is such a great combo of flavours with the sweet, and sour and the polenta provides good body to it. A hit and Im definitely coming back - 21 Oct 2008