n.o.e.'s notes:
- 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.
the verdict:
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!)
Glad you guys liked it!! This was probably my least favorite recipe to have baked with TWD, but I also made it in the early days of the group so maybe I'd feel differently now. I'd like to think my taste buds have matured a bit :)
ReplyDeleteDates and cornmeal! Will you save a piece for me?
ReplyDeleteSounds like a good tea cake. I have not made this one yet and I've been a bit hesitant.
ReplyDeleteI thought about using something other than figs but went with them anyway. Yours look so pretty. Glad y'all liked it.
ReplyDeleteYes, TRUST DORIE! Definitely. Looks lovely. I love Jim's thoughtful comment...around here I get, "Yeah, it's good." lol...not a lot of reflection goes into it...they are too busy eating. Trust Dorie always.
ReplyDelete