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.
These little cakes look very classy, even if their taste is plain. Served warm with some cutard or icecream, I bet they are delicious!
ReplyDeletethe minis look lovely! i'm sure they're tasty with apricots.
ReplyDeleteThese are so darling! I love your use of apricots and the mini tarts!
ReplyDeleteLovely little tart! I think I'd like it better with apricots than figs. What's the name of the honey you used?
ReplyDeleteI love the way you laid out the fruit! Looks great :)
ReplyDeleteHi Rebecca
ReplyDeleteI used honey I got at the Lyttleton market that in un-branded. it came in a glass jar with bush honey on the outside and that is all!!!
Adorable mini apricot tarts! I bet ice cream would be yummy. Great job!
ReplyDeleteClara @ I♥food4thought
I love the design the fruit made. Nice idea using minis.
ReplyDeleteGreat job. I'm so impressed with people's photos, and their fruit substitutions - I learn something every week!
ReplyDeleteit looks so good with the apricots, the colors really compliment each other.
ReplyDeleteYour little cakes are fabulous! Well done! I love the addition of the apricots. I bet I'd like that even better than figs and I LOVE your blue and white plate!
ReplyDeleteThey look beautiful. A sophisticated dessert. Like the idea of apricots too- smart thinking!
ReplyDeleteI used apricots too! They are so cute in miniature.
ReplyDeleteThey look beautiful, I love the plate too! Great job!
ReplyDeletevery cute minis!
ReplyDeleteSuch cute little cakes! I love miniature versions of things.
ReplyDeleteI love the apricots all fanned out - beautiful! Ice cream sounds like it would take this almost over the top, but in a good way!
ReplyDeleteThese look delightful! What restraint to freeze them! Apricots look great in this!
ReplyDeleteVery beautiful! I made mini tarts as well, but, we ate them all! :) Yours look delicious!
ReplyDeleteYour cakes look picture perfect!
ReplyDeleteIt looks lovely with the apricots. Great job!
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