Comments on: Tuesdays with Dorie: Fluted Polenta and Ricotta Cake

By: smellslikehome

smellslikehome — Mon, 05 May 2008 00:10:08 +0000

your cake turned out great! i also used the full amount of sugar and honey and didn’t think it was overly sweet. glad you liked it as well!

By: mari

mari — Wed, 30 Apr 2008 21:05:31 +0000

Yummy, macadamia nut honey, sounds divine! I used honey only, and I was very pleased with the results.

By: Cecilia

Cecilia — Wed, 30 Apr 2008 17:18:56 +0000

What a great looking cake!! I definitely think the sweetness depends on the type of honey and sugar you use; it’s weird to think that honey and sugar could vary in sweetness levels, though.

By: Jayne

Jayne — Wed, 30 Apr 2008 14:35:04 +0000

Me too – that last picture is wonderful. And your cake looks like it came out beautifully!

By: CB

CB — Wed, 30 Apr 2008 14:13:44 +0000

It really *is* interesting about the differences in sweet palates among the TWDers. I didnt change the sugar amt and it was ok with me. Your cake-tart looks lovely. Great job! I♥food4thought

By: Gretchen Noelle

Gretchen Noelle — Wed, 30 Apr 2008 12:47:53 +0000

It is true that the different honey or different types of sugar could certainly have made a difference for everyone. Glad you liked it. I enjoyed the picture of the slices as well. Well done!

By: Kim

Kim — Wed, 30 Apr 2008 08:25:24 +0000

I like the pics of the sliced cake! Your pictures are so simple and elegant at the same time! I also was hesitant about this recipe…but had to try it out!

By: Rebecca

Rebecca — Wed, 30 Apr 2008 03:33:19 +0000

I love that last pic–the pile of cake slices. Nice touch!

By: Cheryl

Cheryl — Tue, 29 Apr 2008 22:42:24 +0000

So glad you liked it! I cut back a little on the sugar in mine, but not much, and I didn’t think it was close to being overly sweet. I wonder if it was because people were thinking of it more like cornbread? I loved this cake, and will definitely make it again. : )