Thu, May 24 2012
bolognese polenta and apple cake (bustrengo)
This is a superb moist cake, a bit like a clafoutis in France, but by adding breadcrumbs and using polenta it becomes very much like an Italian bread and butter pudding. It’s something that Italians would cook in the embers of the fire after dinner.
Ingredients
• a knob of butter
• 100g/3½oz polenta
• 200g/7oz plain flour, sifted
• 100g/3½oz stale breadcrumbs
• 100g/3½oz caster sugar, plus extra for dusting
• 500ml/18fl oz full fat milk
• 3 large free-range eggs, preferably organic, beaten
• 100g/3½oz runny honey
• 55ml/2fl oz olive oil
• 100g/3½oz dried figs, chopped or torn up
• 100g/3½oz raisins or sultanas
• 500g/1lb 2oz firm eating apples, peeled, cored and roughly diced
• ½ teaspoon ground cinnamon
• zest of 2 oranges
• zest of 2 lemons
Nutrition Information
Serving Size 1 (260g)
Recipe makes 8 servings
Calories 531
Calories from Fat 105 (19%)
Amount Per Serving %DV
Total Fat 11.8g 18%
Saturated Fat 3.1g 15%
Monounsaturated Fat 6.0g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 87mg 29%
Sodium 447mg 18%
Potassium 503mg 14%
Total Carbohydrate 99.3g 33%
Dietary Fiber 5.6g 22%
Sugars 47.0g
Protein 11.4g 22%
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Preheat the oven to 180ºC/350ºF/gas 4 and butter a shallow 28cm/11 inch,
loose-bottomed cake tin. 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 mixture, making sure you stir it all
together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest
and salt, and stir again.
Pour the mixture into your cake tin and bake
for about 50 minutes. Keep an eye on it – you may need to cover it with some
foil if you find that it starts to brown too much at the edges. Before serving,
sprinkle over some caster sugar. Then make sure you eat it warm – lovely with a
dollop of crème fraîche and a glass of vin santo
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