Italian Polenta & Apple Cake by Piazza Bistro

Italian Polenta & Apple Cake by Piazza Bistro
Yields1 Serving
 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
 Β½ teaspoon ground cinnamon
 Zest of 2 oranges
 Zest of 2 lemons
 1 teaspoon salt
1

Preheat oven to 350 degrees F.

2
3

Butter a shallow 11” loose bottomed cake tin.

4
5

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

6
7

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

8
9

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

10
11

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

12
13

Keep 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.

14
15

Prepared by Wendy McPherson

16

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

Category

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
 Β½ teaspoon ground cinnamon
 Zest of 2 oranges
 Zest of 2 lemons
 1 teaspoon salt

Directions

1

Preheat oven to 350 degrees F.

2
3

Butter a shallow 11” loose bottomed cake tin.

4
5

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

6
7

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

8
9

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

10
11

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

12
13

Keep 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.

14
15

Prepared by Wendy McPherson

16

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

Italian Polenta & Apple Cake by Piazza Bistro

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