I had high hopes for this one. Alas, it was not meant to be. I did not even photograph the end result because it was such a disaster. But you can see how it is supposed to look here. David says it is OK to use coarse polenta - which is what I had on hand - but I think a finely ground polenta would create a better cake. It's really too bad that this one did not work out, since I bought the Grand Marnier and almond flour required - and at $9.99 a bag, this was an expensive mistake to make! I also might have been too hasty in removing the cake from the loaf pan, since it completely fell apart for me.
All that said, the flavor was good. Orange-y, almond-y, and not too sweet....it had all the elements of something that could be amazing. When I work up the nerve to by another expensive bag of almond flour - and try to find a finer polenta - I might try this one again.
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