" it was good but a decent amt of work. I used fontinella cheese instead of fontina for the topping sauce and that was a mistake- it curdled in the pan. I would even put a tomato sauce over this instead of making the cheese sauce on top. It's rich enough already. "

"this was a fairly easy recipe. I only had course ground polenta and the food processor could not break it down further, although it worked great to create the superfine sugar. The courseness gave the cake an interesting texture. Used agave syrup instead of sugar to boil for the syrup on top. Very, very rich cake. my husband said it was too sw"

"This cake is gluten free so that satisfies the criteria for my work pals. Great for winter months when the clementines are in season. I would compare it to a sweet bread and not so much a "cake" per se, but it's delicious all the same. We smear melted chocolate chips on top to give it a layer of pizzazz and the chocolate goes surprisingly well ""