Italian Polenta & Apple Cake by Piazza Bistro
April 7, 2015
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