Bolognese polenta & apple cake (Bustrengo)

Polenta and Apple Cake

Serves 10

  • 1 knob butter

  • 100 g polenta

  • 200 g plain flour, sifted

  • 100 g stale breadcrumbs

  • 100 g caster sugar, plus extra for dusting

  • 500 ml full-fat milk

  • 3 large free-range eggs, beaten

  • 100 g runny honey,

  • 55 ml olive oil

  • 100 g dried figs, chopped or torn up

  • 100 g raisins or sultanas

  • 500 g firm eating apples, peeled, cored and roughly diced

  • ½ teaspoon ground cinnamon

  • zest of 2 oranges

  • zest of 2 lemons

  • 1 teaspoon salt

Preheat the oven to 180ºC/350ºF/gas 4 and butter a shallow 28cm 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!

Nutritional Information

Bolognese polenta & apple cake (Bustrengo)

An after-dinner hit

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Think of this as a dense, delicious bread and butter pudding cake and you'll see just why I love it
Serves 10
1h 05m
Super easy
Method

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.

Preheat the oven to 180ºC/350ºF/gas 4 and butter a shallow 28cm 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!

Nutritional Information Amount per serving:
  • Calories 408 20%
  • Carbs 66.8g 29%
  • Sugar 28.2g 31%
  • Fat 10.9g 16%
  • Saturates 3.1g 16%
  • Protein 8.5g 19%
Of an adult woman's guideline daily amount

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
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