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
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.
Yields
1 servings