| 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.
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