Igredients
- 1 knob butter
- 100 gr. polenta
- 200 gr. plain flour , sifted
- 100 gr. stale breadcrumbs
- 100 gr. caster sugar , plus extra for dusting
- 500 ml full-fat milk
- 3 large free-range eggs , beaten
- 100 gr. runny honey
- 55 ml olive oil
- 100 gr. dried figs , chopped or torn up
- 100 gr. raisins or sultanas
- 500 gr. firm eating apples , peeled, cored and roughly diced
- ½ teaspoon ground cinnamon
- 2 oranges , zest of
- 2 lemons , zest of
- 1 teaspoon salt
Method
- Preheat the oven to 180 ºC and butter a shallow 28 cm 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′.
- 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 and make sure you eat it warm.