I just finished making a batch of polenta for tomorrow night’s supper. My arm feels like it is about to fall off. It requires thirty minutes of constant stirring.
I remember, now, why I don’t make it very often.
I had a mango, some pineapple and an orange. With those fruits on hand, I decided to make a cake. I call it ‘Tropical Sponge Cake’. I used a recipe that I had for Torta di Arancia/Orange Cake and added to that recipe some pureed pineapple and pureed mango along with orange juice (to make it more of a liquid) and orange zest. Then to top it off, I made an orange liqueur and amaretto liqueur (also adding cinnamon and nutmeg) caramel sauce. After I added the liqueurs I ignited the sauce to burn off the alcohol-almost like a banana fosters recipe I keep seeing on TV as of late.
The caramel sauce made a nice glaze for the top.