A Little Bit of All Right

This month my Cake Slice Bakers cake choice was the Mandarin, Polenta, and Macadamia Cake from Roger Pizey's World Class Cake  book.  I was really drawn to this recipe in part because I needed a good gluten-free cake recipe for potlucks and company. Both my husband and I really enjoyed the texture of this cake, but my kids did not enjoy it as much.  They all seemed to think it was too gritty.  That may make this more of an adult cake, something I also don't have very many of. I found the recipe a little confusing because I was unclear how many mandarins to use.  The recipe call for four whole mandarins which you boil several times to soften, and then pulp up in your blender or food processor.  By the time I had done three, I felt like I had more than enough pulp.  I had about 2 cups by that point and so left out the fourth.  I wish I knew how much I was supposed to end up with. Mandarin Pulp I also felt like the cake was too sour, and this opinion was shared by ever