- The cake was selected four years ago by Caitlin of the blog Engineer Baker, and you can find the recipe on her cake post.
- The recipe calls for dried figs (the seeds add to the crunch provided by the medium grind cornmeal/polenta, but I went a different direction and added chopped prunes.
- I baked a half recipe in 8" fluted tart pan.
- This recipe produced a definitely pourable cake batter, but it thickened nicely as it baked, and the butter pats left little light patches all over the surface of the cake.
- I served the cake with honey-sweetened yogurt.
This is a rustic, homey cake, not a show-off special-occasion fancy-dress cake. My husband and I loved it; his observation was, "this cake is a perfect balance: not too sweet, nice taste of honey, substantial texture." Although the prunes were fine in the cake, we both agreed that it would be perfect with dates; I will make it that way next time (which might just be right away!)