Comments on: My Farewell Celebration Cake for Mum; Lemon, Polenta and Almond Cake https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/ Culinary Inspiration Mon, 08 Sep 2014 22:47:33 +0000 hourly 1 https://wordpress.org/?v=3.4.2 By: Wendy Seal https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-21484 Wendy Seal Thu, 06 Oct 2011 17:11:59 +0000 https://www.britishlarder.co.uk/?p=3907#comment-21484 Hi again. Just wondered if this cake might be ok to freeze, that would solve my problem. Wendy Seal. Hi again. Just wondered if this cake might be ok to freeze, that would solve my problem.
Wendy Seal.

]]> By: Madalene https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-22494 Madalene Thu, 06 Oct 2011 17:10:08 +0000 https://www.britishlarder.co.uk/?p=3907#comment-22494 Hi Wendy, Freezing will be fine. Happy cooking Madalene Hi Wendy,

Freezing will be fine.

Happy cooking
Madalene

]]> By: Saintothers https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-6796 Saintothers Sun, 22 May 2011 19:26:49 +0000 https://www.britishlarder.co.uk/?p=3907#comment-6796 Made two 5" cakes instead of one 7", they turned out perfectly - a very delicious lemon cake: will definitely make again. Made two 5″ cakes instead of one 7″, they turned out perfectly – a very delicious lemon cake: will definitely make again.

]]> By: tom | tall clover farm https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-3128 tom | tall clover farm Wed, 01 Sep 2010 04:16:44 +0000 https://www.britishlarder.co.uk/?p=3907#comment-3128 I feel like I've stumbled upon a treasure trove of recipes, oh wait, I have! Thanks. This cake looks exceptional. I feel like I’ve stumbled upon a treasure trove of recipes, oh wait, I have! Thanks. This cake looks exceptional.

]]> By: Christine https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-1712 Christine Thu, 08 Apr 2010 05:15:03 +0000 https://www.britishlarder.co.uk/?p=3907#comment-1712 I made the cake today finally. We had it warm with berries and some creme anglaise we made a couple of nights ago. But the batter was not runny at all so I was a little concerned. And I have a convection oven so it was baked in an hour. Thank god I decided to go take a look. And it turned out great. Unfortunately it is only 2 of us so we have a lot of cake left. Hopefully it will still be good tomorrow. I made the cake today finally. We had it warm with berries and some creme anglaise we made a couple of nights ago. But the batter was not runny at all so I was a little concerned. And I have a convection oven so it was baked in an hour. Thank god I decided to go take a look. And it turned out great. Unfortunately it is only 2 of us so we have a lot of cake left. Hopefully it will still be good tomorrow.

]]> By: Christine https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-1586 Christine Sun, 28 Mar 2010 06:24:07 +0000 https://www.britishlarder.co.uk/?p=3907#comment-1586 Hi Madalene, there used to be a local bakery that made a fantastic almond polenta cake that is about 2" wide and 3/4 of an inch thick. That cake is light with the polenta bits giving crunch inside and a nice crust on top. The bakery is no longer and I have been looking for a similar recipe for a long time. I am really eager to try your recipe and be successful. First because of my own craving plus my husband is gluten sensitive. It is always a treat to be able to cook a 'normal'' cake that everyone can eat. However, since there are so many different sizes of lemon, I am concerned. Can you provide a ball park volume of the juice needed? 1 cup total? Or is a 'small lemon' about the size of an egg or any smaller? Thank you! Thank you! Hi Madalene, there used to be a local bakery that made a fantastic almond polenta cake that is about 2″ wide and 3/4 of an inch thick. That cake is light with the polenta bits giving crunch inside and a nice crust on top. The bakery is no longer and I have been looking for a similar recipe for a long time.

I am really eager to try your recipe and be successful. First because of my own craving plus my husband is gluten sensitive. It is always a treat to be able to cook a ‘normal” cake that everyone can eat. However, since there are so many different sizes of lemon, I am concerned. Can you provide a ball park volume of the juice needed? 1 cup total? Or is a ‘small lemon’ about the size of an egg or any smaller?

Thank you! Thank you!

]]> By: Madalene https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-1587 Madalene Sun, 28 Mar 2010 06:23:12 +0000 https://www.britishlarder.co.uk/?p=3907#comment-1587 Hi Christine I used fairly small lemons and work on 50ml of juice per lemon so for this recipe I would allow 200ml of lemon juice. Happy Baking, Madalene Hi Christine
I used fairly small lemons and work on 50ml of juice per lemon so for this recipe I would allow 200ml of lemon juice.

Happy Baking,
Madalene

]]> By: Jose https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-1515 Jose Thu, 18 Mar 2010 00:41:57 +0000 https://www.britishlarder.co.uk/?p=3907#comment-1515 I made this recipe and while it was really good I don't think it came out the way it should have. I have a few questions about it. I got nervous about putting the batter into the spring form pan since there was so much liquid so I put it in a regular pan What do you do to make sure liquid doesn't drip out of the cracks? The batter really didn't combine well enough to soak up the lemon juice. Also, It was a 9 inch pan also since I don't have an 8 inch pans. It ended up baking like a lemon bar. The lemon juice baked on the bottom (which inverted became the top) and was almost like lemon curd while the rest was a dense, crust like cake. Like I said, it tastes like lemon bars (albeit really tasty lemon bars). Also, how much vanilla flavor comes through in the cake? The lemon seemed to overpower either the vanilla or the amaretto. Thanks! I made this recipe and while it was really good I don’t think it came out the way it should have. I have a few questions about it. I got nervous about putting the batter into the spring form pan since there was so much liquid so I put it in a regular pan What do you do to make sure liquid doesn’t drip out of the cracks? The batter really didn’t combine well enough to soak up the lemon juice.
Also, It was a 9 inch pan also since I don’t have an 8 inch pans. It ended up baking like a lemon bar. The lemon juice baked on the bottom (which inverted became the top) and was almost like lemon curd while the rest was a dense, crust like cake. Like I said, it tastes like lemon bars (albeit really tasty lemon bars).
Also, how much vanilla flavor comes through in the cake? The lemon seemed to overpower either the vanilla or the amaretto.
Thanks!

]]> By: Madalene https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-2/#comment-1523 Madalene Thu, 18 Mar 2010 00:40:01 +0000 https://www.britishlarder.co.uk/?p=3907#comment-1523 Hi Jose, Using a 9inch instead of a 8 inch is fine, I think that you should have reduced the cooking time with 8/ 10 minutes as the cake was shallower. It sound as if your lemons where very juicy and large, I suggest next time that you use three lemons if your lemons is big and juicy. The recipe refer to small lemons. I think your polenta might also have something to do with it. I use fine ground polenta which is early the consistency of semolina, finely ground. The cake batter is suppose to be soft and runny as described in the recipe. The cake is also moist and not suppose to be dry at all. I use a spring form and close the gaps by closing the spring and the batter stays inside, I also line the cake tin with parchment paper. The vanilla is suppose to be complimentary flavour and not a prominent vanilla flavour. All in all I think the quantity of lemon was too much, if your lemons are large reduce the number to three. Hope you will try this recipe again. Happy Baking Madalene Hi Jose,
Using a 9inch instead of a 8 inch is fine, I think that you should have reduced the cooking time with 8/ 10 minutes as the cake was shallower. It sound as if your lemons where very juicy and large, I suggest next time that you use three lemons if your lemons is big and juicy. The recipe refer to small lemons. I think your polenta might also have something to do with it. I use fine ground polenta which is early the consistency of semolina, finely ground. The cake batter is suppose to be soft and runny as described in the recipe. The cake is also moist and not suppose to be dry at all. I use a spring form and close the gaps by closing the spring and the batter stays inside, I also line the cake tin with parchment paper. The vanilla is suppose to be complimentary flavour and not a prominent vanilla flavour. All in all I think the quantity of lemon was too much, if your lemons are large reduce the number to three.
Hope you will try this recipe again.
Happy Baking Madalene

]]> By: Annabelle https://www.britishlarder.co.uk/my-farewell-celebration-cake-for-mum-lemon-polenta-and-almond-cake/comment-page-1/#comment-1022 Annabelle Sat, 02 Jan 2010 12:29:30 +0000 https://www.britishlarder.co.uk/?p=3907#comment-1022 I'm making this cake for the second time today due to popular demand - it's especially good served warm. I also left out the amaretto as didn't have any but have seen other recipes using limoncello which sounds yummy too I’m making this cake for the second time today due to popular demand – it’s especially good served warm.

I also left out the amaretto as didn’t have any but have seen other recipes using limoncello which sounds yummy too

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