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Ingredients
- 6 ounce Sugar
- 6 ounce Instant polenta
- 3 med Large eggs
- Â Â Lemon and orange juice
- 10 ounce Grnd almonds
- 3 ounce Butter
- 1 Tbsp. Baking pwdr
- Â Â Vanilla essence
- 3 x Plums
- 1 sm Bunc grapes
- 1 x Ripe mango
- 1 x Banana
- Â Â Icing sugar to decorate
Directions
- Cream the butter and sugar together in blender. Add in the vanilla essence and 3 Large eggs. Mix in the flour, almonds and baking pwdr. Gradually fold in the lemon and orange juice and blend well. Pour the mix into a lined caked tin and bake in the oven for 30 min at 200C.
- After the cake has cooled, remove the grease-proof paper and cover in fruit.
- Place the sugar in a pan and heat till it caramelises. Cold quickly to prevent further cooking.
- Drip the caramel over a ladle, so which the sugar forms strands. Drape over the cake and decorate with icing sugar.
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