Italian Polenta & Apple Cake by Piazza Bistro

Italian Polenta & Apple Cake by Piazza Bistro

  

April 7, 2015

Ingredients

A knob of butter

100 g dry polenta

(or corn meal)

200 g plain flour – sifted

100 g stale breadcrumbs

100g caster sugar

500 ml milk

3 large eggs

100g runny honey

55 ml olive oil

100g dried figs, diced

100g sultana raisins

100g dried figs, diced

100g sultana raisins

500g Ontario apples, peeled,

cored & chopped

½ teaspoon ground cinnamon

Zest of 2 oranges

Zest of 2 lemons

1 teaspoon salt

Directions

1Preheat oven to 350 degrees F.

2Butter a shallow 11” loose bottomed cake tin.

3Mix the polenta, flour, breadcrumbs and sugar in a large bowl.

4 In a separate bowl, mix together the milk, eggs, honey and olive oil. Gradually add the wet mixture to the dry and stir well. 

5Add the figs, sultanas, apples, cinnamon, orange & lemon zest, and salt and stir again.

6Pour the mixture into the cake tin and bake for 45 to 50 minutes.

7Keep an eye on it and cover with foil if the cake starts to brown around the edges. Before serving, sprinkle the top with caster sugar.

8Prepared by Wendy McPherson

9from Piazza Bistro, 94 George Street, Oakville, 905-618-0255

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