Tuesday, April 29, 2008
TWD - Fluted Polenta and Ricotta Cake
The TWD challenge for this week is fluted polenta and ricotta cake. The cake is a thin, tart like cake made with polenta and studded with dried figs. I love fresh figs, but I am not such a fan of dried figs, so I substituted the dried figs for dried apricots. Instead of making one large cake I halved the recipe and made 6 mini tarts. I have put all but one of these in the freezer for another occasion.
The cakes were lovely – the polenta gives them a nice crunch and I used a native bush honey which gave the cakes a lovely honey flavour. This particular honey has depth but not strength, so you could taste the honey without the cake being too sweet. The cake was lovely and light which is perhaps what the ricotta added? I think using buttermilk or yoghurt would possibly give the same result. The recipe also said to dot small pieces of butter on the cake – I left this step out.
I really like this recipe. It is quite a plain cake though and does need some whipped cream or even ice cream to be served with it. I think it would be best served warm as a dessert. See how the other TWDers did here.
Just as a postscript to last week’s TWD recipe – the carrot cake. The cakes went down well at book club. The cakes kept really well and I think they actually improved with age.