| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Portuguese | For, Better, For, Worse | 1 | servings |
INGREDIENTS
| 6 | oz | Sugar |
| 6 | oz | Instant polenta |
| 3 | md | Eggs |
| Lemon and orange juice | ||
| 10 | oz | Ground almonds |
| 3 | oz | Butter |
| 1 | tb | Baking powder |
| Vanilla essence | ||
| 3 | Plums | |
| 1 | sm | Bunc grapes |
| 1 | Ripe mango | |
| 1 | Banana | |
| Icing sugar to decorate |
INSTRUCTIONS
Cream the butter and sugar together in blender. Add the vanilla essence and 3 eggs. Fold in the flour, almonds and baking powder. Gradually mix in the lemon and orange juice and blend well. Pour the mixture into a lined caked tin and bake in the oven for 30 minutes at 200C. After the cake has cooled, remove the grease-proof paper and cover in fruit. Place the sugar in a pan and heat until it caramelises. Cool quickly to prevent further cooking. Drip the caramel over a ladle, so that the sugar forms strands. Drape over the cake and decorate with icing sugar. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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