If lockdown left you low-down and listless, you had no idea what day it was and the only lighthouse of the week was Vika & Linda‘s Sunday Sing Song, then you were not alone. Over ten weeks, thousands of viewers in search of a signpost swiped their social screens and tuned in to the divine voices and elegant antics of Australia’s beloved songbirds.
From Many Rivers to Cross to Bridge Over Troubled Water we cried, we sighed, we laughed and cheered as the veil of viral uncertainly was temporarily lifted and the dreamy voices and surprise guests streamed into our quivering, housebound hearts.
Guest musicians included Dion Hirini, Cameron Bruce, Watski Drums, Diesel Music, Paul Kelly and the behind the scenes dream team of manger Lisa, beloved children Nia and Kiki and cameos from Iggypup the wonder dog.
Perhaps the entertainment industry has been the hardest hit during this era, and while hospitality is trying on new training wheels as restaurants reopen, many musicians cannot see the light at the end of the tunnel, most without a gig until 2021 – and if they are not eligible for the JobKeeper program, then things are very dim indeed.
While creativity can be the king of cures, it still takes time to bake, shake, record and roll out new tunes, programs and products. Please help our Australian Music Industry by donating to Support Act, the heart & hand of Australian Music as a place to start.
And if you’ve had the great pleasure of the free stream how about celebrating the era with a limited edition Iso City Limits Covid19 Tea Towel?! Perfect to hang on any oven door especially while you bake the Brown Butter Polenta Cake with Maple Caramel. Recipe below.
So, bear a thought for the show-folk you love, buy their albums, download a song or add a rockin’ T. Shirt to your tracky dacks today.
Brown Butter–Polenta Cake with Maple Caramel
Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Prep Time: 25 mins
- Cook Time: 55 mins | Cool 10 mins
- Total Time: 4 minute
- Yield: Serves 6-8
- Category: Cake
- Method: Baking
- Diet: Gluten Free
Preheat oven to 350°. Butter a 9”-diameter cake pan and line bottom with a round of parchment paper; butter parchment.
Melt ¾ cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265° (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and ¾ cup sugar until very pale and fluffy, 5–7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.
Bake until cake is golden brown and pulls away from sides of pan, 50–55 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.
Using an electric mixer, beat heavy cream, sour cream, and remaining 1 Tbsp. sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.