What to do with this cake

[MrsFizziwig]

Yesterday's cake (as per my previous thread) turned out to be way too lemony (it's almost inedible!) so I'm wondering what to do with the rest of it. Would it work as an apple crumble topping? Or a base for something?

Please send me your suggestions for using this (I hate to throw food away!)

It's basically ground almonds, butter, sugar and cornmeal (and loads of lemon). It's very moist but I'm not sure how it would take to being baked again.

Cut it into chunks and use it as the sponge in a trifle?

This is the recipe I used, by the way:
www.nigella.com/recipes/members/cavegirls-lemon-and-almond-polenta-cake

I subsequently found the original recipe (by Nigella Lawson) and it calls for half the amount of lemon juice, so no wonder mine turned out so bad!

Crumble it up as much as you can, bake it in the oven to dry it, crumble it some more and then use it to sprinkle on the icing of another cake or onto ice cream, or mix with crumble topping, or a biscuit-crumb base for a cheesecake, fold into buttercream [like a cookies and cream cake]
Is it so sour/lemony that it could be added to breadcrumbs to coat fish?
Should keep for a while in an airtight jar, or frozen.

That's one of my favourite cakes (the nigella one), but I follow the advice given to the person who passed me the recipe - use all ground almonds instead of polenta.

As pp suggested, crumble it, cook it again low and slow and turn it into a cheesecake base.

Thanks everyone! Yes it will crumble up completely into "crumbs".

It is sweet and very lemony, rather than sour and lemony.

I think I will freeze it and make a blueberry cheesecake for my birthday in Feb. :)