Lemon Polenta Cake with Winter Fruit Compote

Really easy and super delicious.  I didn't have fresh cranberries so used dried.  I also tossed in some dried sour cherries.  Delish.  I can see how this cake could be used as a base for all types of fruit compote, depending upon what is in season.  Will definitely make again.

Excellent, sustituted canola oil for olive oil. Served with whipped cream flavored with brown sugar and vanilla

light and tasty. served with fresh strawberries and a buttermilk whipped cream. great and super easy to make. Not sure the parchment paper was necessary on the bottom of the cake pan. Cutting out the correct size was the most time consuming part of this recipe.

We all enjoyed the cake, not too sweet, nice texture. (I used canola oil.) Pear wasn't ripe enough, so the compote wasn't as good as it probably could have been. Next time I'll keep it simple and put raspberries on the cake.

Wonderful light cake and perfect compliment to fruit. Since it was being served in July when berries are at their height I served with a melange of blueberries, raspberries and blackberries, and topped with a dollop of light whipped cream. Loved the addition of lemon to the cake. This is a keeper to be made again.

I mostly enjoyed eating this dessert. I don't think spices would add to the compote because the lemon flavor is so delicate to begin with. It was very tart but I didn't mind that. I thought the texture of the cake was absolutely wonderful. It was like eating a corn bread cake. I think maybe olive oil was used to call it polenta but next time I think I will use canola oil and add more lemon rind because I didn't care fore the olive oil flavor with sugar. I used regular fat free milk with some lemon juice instead of buttermilk. My partner loved it and ate two slices so I am giving it four stars.