Cornmeal and Fig Cake with Pine Nuts Recipe

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Ingredients:

Serving

4 large egg yolks
2/3 cup sugar
2 cups whole milk
1/4 cup grappa
1/8 tsp salt
1/2 cup polenta ( coarse cornmeal; do not use instant)
1/2 cup diced dried calimyrna figs (about 6)
1/3 cup raisins
1/4 cup pine nuts
1 tbsp fennel seeds

Directions:

Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan.
Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	310.36 Kcal (1299 kJ)
Calories from fat	70.1 Kcal
		% Daily Value*
Total Fat	7.79g	12%
Cholesterol	125.63mg	42%
Sodium	152.55mg	6%
Potassium	311.52mg	7%
Total Carbs	46.14g	15%
Sugars	27.79g	111%
Dietary Fiber	4.2g	17%
Protein	9.18g	18%
Vitamin C	0.9mg	2%
Vitamin A	0.4mg	13%
Iron	2.4mg	14%
Calcium	172.9mg	17%

Amount Per 100 g
Calories	160.4 Kcal (672 kJ)
Calories from fat	36.23 Kcal
		% Daily Value*
Total Fat	4.03g	12%
Cholesterol	64.93mg	42%
Sodium	78.84mg	6%
Potassium	161mg	7%
Total Carbs	23.85g	15%
Sugars	14.36g	111%
Dietary Fiber	2.17g	17%
Protein	4.74g	18%
Vitamin C	0.5mg	2%
Vitamin A	0.2mg	13%
Iron	1.3mg	14%
Calcium	89.4mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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