Bolognese Polenta and Apple Cake

Updated February 23, 2016

Chef

Cookbook

Jamie's Italy

Published by Penguin

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This image courtesy of David Loftus

This is a superb moist cake, a bit like a clafoutis in France, but by adding breadcrumbs and using polenta it becomes very much like an Italian bread and butter pudding. It’s something that Italians would cook in the embers of the fire after dinner.

Serves8

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturebuttery, fruity, savory, spiced, sweet, tangy, tart

Type of Dishcake

Ingredients

A knob of butter
100g/3 ½ oz polenta
200g/7oz plain flour, sifted
100g/3 ½ oz stale breadcrumbs
100g/3 ½ oz caster sugar (granulated sugar), plus extra for dusting
500ml/18fl oz full-fat milk (whole milk)
3 large free-range eggs, preferably organic, beaten
100g/3 ½ oz runny honey
55ml/2fl oz olive oil
100g/3 ½ oz dried figs, chopped or torn up
100g/3 ½ oz raisins or sultanas (golden raisins)
500g/1lb 2oz firm eating apples, peeled, cored and roughly diced
½ a teaspoon ground cinnamon
Zest of 2 oranges
Zest of 2 lemons
1 teaspoon salt

Instructions

Preheat the oven to 180C/350F/gas 4 and butter a shallow 28cm/11 inch, 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 minutes. 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. Then make sure you eat it warm – lovely with a dollop of crème fraîche and a glass of Vin Santo!

2006 Jamie Oliver

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beadina14 8838191

Oct 23, 2014

The recipes do not always print all of the ingredients. Maybe there could be a conversion added since we do not use the metric system and there should be a friendly printing version. One does not need a pic of Ellen Degeneras advertising a no facelift by Dr. Oz. Cynthia

Gobakeorgohome 319 3234

Sep 07, 2011

hanelaine- I felt the same way until i bought a scale-now I use it all the time. I have a simple oxo scale which fits easily into a drawer and not so expensive. http://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B000WJMTNA

hanelaine 1826542

Sep 01, 2011

Sure would love to try this recipe but showing ingredients by weight is a real problem. I have enough "stuff" in my kitchen without having to add a scale to the pile. Measurements would be much better than weights.