If you endured Melbourne’s long COVID lockdowns wondering what day it was, with Vika & Linda‘s Sunday Sing Song becoming the highlight of your week, you certainly weren’t 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 smiled, we laughed and sang along. For an hour each Sunday, the isolation eased as music, friendship and surprise guests filled our homes and reminded us that, even apart, we were connected.
Broadcast from Linda’s Melbourne loungeroom, Sunday Sing Song became a beacon of hope during one of the city’s most challenging chapters. What began as a simple gesture of generosity grew into a weekly ritual that sustained countless people through months of uncertainty and isolation.
You can help the 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 with your version of the Brown Butter Polenta Cake with Maple Caramel? Recipe below.
Watch Sunday Sing Song- Iso City Limits
Brown Butter–Polenta Cake with Maple Caramel
- Total Time4 minute
- YieldServes 6-8 1x
- DietGluten Free
This cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
Recipe inspiration came from here
Ingredients
Instructions
- Preheat the oven to 180°C (160°C fan-forced). Grease a 23cm round cake tin with butter and line the base with baking paper. Grease the paper as well.
- Place 170g butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter foams and turns a deep golden brown with a nutty aroma, about 5–8 minutes. Take care not to let it burn. Pour into a heatproof bowl and allow to cool, then refrigerate until firm and cold.
- Place the maple syrup in a clean saucepan over medium-high heat and bring to the boil. If using a sugar thermometer, cook until it reaches 130°C (hard-ball stage). The syrup will become slightly darker and thicker. Carefully pour it into the prepared cake tin, spreading evenly over the base with the back of a spoon or an offset spatula. Set aside to cool and harden.
- In a medium bowl, whisk together the almond meal, polenta, baking powder and salt.
- Using an electric mixer, beat the chilled browned butter and 150g caster sugar on medium-high speed until very pale and fluffy, about 5–7 minutes. Add the eggs one at a time, beating well after each addition. Continue beating for another 3–4 minutes until the mixture is light and airy.
- Reduce the mixer speed to low and gently fold in the dry ingredients until just combined. Spoon the batter into the prepared tin and smooth the surface.
- Bake for 50–55 minutes, or until the cake is golden, springs back lightly when touched and a skewer inserted into the centre comes out clean. The cake should also begin to pull away slightly from the sides of the tin.
- Cool the cake in the tin for 20 minutes before carefully turning it out onto a wire rack to cool completely.
- To serve, whip the thickened cream, sour cream and remaining 1 tablespoon caster sugar together until soft peaks form. Slice the cake and serve with a generous dollop of the cream mixture.
Notes
Chef’s Tip: Browning the butter is worth the extra step—it adds a rich, toasted, caramel flavour that pairs beautifully with the maple syrup and nutty almond meal. Allow the browned butter to chill completely before beating to achieve a light, tender crumb.
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