Although I love honey cakes, this recipe didn’t really thrill me when I first read it. But as I started to put it together, the smell of the lemon zest and the honey were so heavenly I knew it had to be good. I had some of the same misgivings others in the TWD group had about the sweetness, but I decided to use the amounts of sugar and honey called for in the recipe. I didn’t find the cake too sweet (and I don’t like really sweet desserts) and neither did anyone else who tasted it. Funny how this varied so much among those who made the recipe; I wonder if it has to do with the kind of sugar and/or honey we used? For the record, I used organic evaporated cane sugar and 1/2 cup white clover creamed honey and 1/4 cup macadamia nut honey.
The only real change I made in the recipe was that I used white cornmeal instead of yellow, or polenta. I had white cornmeal on hand and have used it before for cakes, so I was curious to see if using it would make much of a difference in this recipe. I think my cake probably had a finer texture than one made with yellow cornmeal, but it still had a nice “cornmeal” crunch to it.
I think I will probably make this cake again sometime, but play around with the recipe some more – although I love all of the basic components: honey, cornmeal, ricotta, and figs.