I was so inspired to make the cake , it made Sunday special, I invited my neighbours over as one of them had passed his exams to become a consultant, and we opened a bottle of fizz , I put crystallised rose petals on the icing , the colours were lovely, the best bit ? I licked the spoon!!
I just made this cake using traditional polenta (not quick-cook) without thinking and though it’s delicious, it came out quite gritty and crumbly. I’m kicking myself :( my own fault, the flavour really is so good
Thanks for this, it looks lovely. For the pistachios in the batter, do you mean de-shelled? Or if not, how much ground almonds would you substitute it with if no blender? Thanks 🙏
Love this! Reminds me of the lemon almond Birthday Cake I celebrate with every year.
check it out:
https://thesecretingredient.substack.com/p/turning-24-my-lemon-almond-birthday
This sounds perfect! Thank you for sharing ❤️. Do you mean 5-10% fat authentic Greek yogurt (eg Fage) or just Greek style? Thank you so much x
Hello Anna
I was so inspired to make the cake , it made Sunday special, I invited my neighbours over as one of them had passed his exams to become a consultant, and we opened a bottle of fizz , I put crystallised rose petals on the icing , the colours were lovely, the best bit ? I licked the spoon!!
Thank you , cake is a symbol of love
Heather
Would st germain work as an elderflower cordial substitute?
Just made this and it looks and tastes divine! 💚
That's so good to hear.
This sounds divine!
Nice idea.
This looks delicious!!
Oh I love it when you do a gluten free recipe!! Thank you x
Hi Anna, love this cake! Do you think it will freeze OK? (Obviously will add the icing after defrosting!) Thank you x
Hi there Amy, you can freeze un-iced cake for up to 2 months. Thanks so much x
This looks lovely! Should the polenta be the quick-cook kind or
Does it not matter?
I just made this cake using traditional polenta (not quick-cook) without thinking and though it’s delicious, it came out quite gritty and crumbly. I’m kicking myself :( my own fault, the flavour really is so good
Thanks for this, it looks lovely. For the pistachios in the batter, do you mean de-shelled? Or if not, how much ground almonds would you substitute it with if no blender? Thanks 🙏
Pistachios without their shells here, 125g ground almonds will do it.
Pistachios and elderflower couldn't be more up my street, thank you