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
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
CategoryDessert
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
