Monday, March 20, 2017

Mandarin, Polenta, and Macadamia Cake

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 everyone in my family.  There was definitely too much peel in the cake mix for our tastes.  It's possible that the mandarins we get on the East Coast of the US in March aren't quite as sweet as they might be closer to the source.  I think the next time I make this cake, I'll pulp two whole mandarins and then add one more peeled mandarin.  Hopefully, that won't make the cake mixture two wet.  I also wonder about using something other than macadamia nuts. They're difficult to find where I live and pretty expensive.  So I might try another kind of nut the next time.