Cost Breakdown

Critical Success Points

• • Greasing and lining the pan with parchment to prevent sticking.
• • Macerating and reducing peach juices to avoid a soggy cake.
• • Cooking polenta only until thick and porridgy, not fully cooked.
• • Creaming butter and sugar thoroughly for a light cake.
• • Alternating dry and wet (polenta) ingredients without overmixing.
• • Baking until golden and a tester comes out clean.
• • Unmolding after 10 minutes—not sooner, not later.

Safety Warnings

• • Use caution when reducing syrup; hot sugar can burn.
• • Take care when flipping hot cake to avoid burns from steam or syrup.
• • Let cake cool slightly before unmolding to prevent breakage.