The TWD recipe this week was chosen by Caitlin of Engineer Baker. I wasn't sure what to expect from it. I mean Fluted Polenta and Ricotta Cake (recipe here)?
I decided to go with dried Mission Figs (mostly because there were no fresh ones to be found at the local grocery store). And I used Agave Nectar in place of honey. Full fat ricotta and regular cornmeal filled out the rest of the ingredients. Yep, the local store had nothing but yellow cornmeal.
I made the cake the night before I planned on serving. Dorie said that honey cakes get better the next day. I'm not sure, but that might have been a mistake. I had some overflow that I pulled off the baking sheet before it crisped up, and that was really delicious. And the batter was amazing. But the cake after a day was just... bland. Sweet, slightly dry cornmeal with bits of dried fig.
I'd like to try it again with a different fruit - maybe something tart. And serve it warm. You know, this is exactly why I hate to do just one run through of a recipe. I have to make something once to know what I need to tweak. But my waistline (and bank account these days) can't take baking twice a week.
But I have to say, I love this TWD thing. I'd have never chosen that recipe. Heck, I would have never bought the book without this group. It's such amazing fun to push out of my normal zone and try new things.
Don't forget to check out the other TWDers to see how they liked the recipe this week! And a big thanks to Caitlin for a wonderful pick!