Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Sugar |
| 6 ounces | Instant polenta |
| 3 mediums | Eggs |
| \N \N | Lemon and orange juice |
| 10 ounces | Ground almonds |
| 3 ounces | Butter |
| 1 tablespoon | Baking powder |
| \N \N | Vanilla essence |
| 3 \N | Plums |
| 1 small | Bunc grapes |
| 1 \N | Ripe mango |
| 1 \N | Banana |
| \N \N | Icing sugar to decorate |
Cream the butter and sugar together in blender. Add the vanilla essence and 3 eggs. Fold in the flour, almonds and baking powder. Gradually mix in the lemon and orange juice and blend well. Pour the mixture into a lined caked tin and bake in the oven for 30 minutes at 200C.
After the cake has cooled, remove the grease-proof paper and cover in fruit.
Place the sugar in a pan and heat until it caramelises. Cool quickly to prevent further cooking.
Drip the caramel over a ladle, so that the sugar forms strands. Drape over the cake and decorate with icing sugar.
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