I want to try this as a "grown up" cake at my granddaughter's 2nd birthday party next weekend. What would you serve with this? Vanilla ice cream? There will be a "typical" birthday cake as well (that I'm not providing), so I'm not concerned about whether this will be universally loved - I want to offer something different than the typical kid's birthday cake, which I don't particularly care for.

The recipe isn't specific as to pan size. For a 10 cup cake pan (NordicWare Sunflower bundt pan), would I need to make a double batch and if so, how much do you think it would affect the baking time/temp (convection oven)?

AMOR DI POLENTA
Sweet Polenta Cake
Makes 8 servings

1 1/2 cups butter
1/2 cup granulated sugar for dusting
2 large egg yolks
1 oz. Galliano liqueur
6 oz. ground almonds
4 tbs. all-purpose flour
1 packet baker's yeast (2 ¼ tsp.)
1 cup cornmeal, finely ground
1 tsp. vanilla extract
6 large whole eggs

Butter a fluted or rectangular deep mold and dust with granulated sugar. Beat the sugar and the remaining butter to a creamy consistency. Add the egg yolks, liqueur and almonds.

Mix the white flour with yeast, cornmeal and vanilla, then sift into a mixing bowl. Combine the sifted ingredients with the mixture. Add the whole eggs and knead into a smooth dough.

Pour into the mold and bake at about 350ºF for 50 mins. Let cool, remove from mold and sprinkle with sugar before serving.
Note: Cake will keep for several days wrapped in aluminum foil.

Thank you so much for your advice!