BBC Good Food

21 September 2009

Tested

"I found an older version of this recipe from an issue labeled "Christmas 2003". It is for 'lemon and berry polenta cake with limoncello'. Same general recipe, with some slight variations on quantities of ingredients: 300g softened butter 300g golden caster 200g ground almonds 70g flaked almonds 130g polenta 4 eggs 1 lemon (z&j) 1tsp bking powder 300g frozen berries However there seems to be far too much butter - so much that it leached out from the bottom of the cake and formed a puddle. While the top of the cake is as it should be, the bottom of the cake is very greasy (though not soggy). I am loath to play around with the quantities but it seems a shame to scrap the recipe altogether, any ideas from more experienced bakers would be most welcome."

03 May 2009

Tested

"This is a recipe that definitely benefits from being made in a larger quantity, I made it twice and I found the proportions for the smaller amount didn't work as well, it was more cream than mousse, as one other poster has indicated - and not very lemony. If you make it with about half again as much cream; with a third egg white; and a second lemon+zest, it's fantastic, tangy and has a better texture. A great cheat for the more classic - and fiddly - mousse made with gelatine. I've even frozen a bit to see how that might work out though I kind of expect the eggwhite and the cream to separate. "