Bustrengo (Apple and Polenta Cake) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is dense and filling and gorgeous served warm. Ingredients:
100 g polenta |
200 g plain flour |
100 g stale breadcrumbs |
100 g caster sugar |
500 ml milk |
3 large eggs, beaten |
100 g runny honey |
55 ml olive oil |
100 g dried figs, chopped up |
100 g raisins or 100 g sultanas |
500 g firm apples, peeled, cored and roughly diced |
1/2 teaspoon ground cinnamon |
2 oranges, zest of |
2 lemons, zest of |
1 teaspoon salt |
Directions:
1. Preheat the oven to 180C/350F/gas 4 and butter a shallow 28cm/11inch, loose-bottomed cake tin.
2. Mix the polenta, flour, breadcrumbs and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again.
3. Pour the mixture into the cake tin and bake for about 50 minutes.
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