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
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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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 408
    20%
  • Carbs 66.8g
    26%
  • Sugar 28.2g 31%
  • Fat 10.9g 16%
  • Saturates 3.1g 16%
  • Protein 8.5g 19%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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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
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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