Bustrengo (Apple And Polenta Cake) - cooking recipe

Ingredients

100 g polenta
200 g plain flour
100 g stale breadcrumbs
100 g caster sugar
500 ml milk
3 large eggs, beaten
100 g runny honey
55 ml olive oil
100 g dried figs, chopped up
100 g raisins or 100 g sultanas
500 g firm apples, peeled, cored and roughly diced
1/2 teaspoon ground cinnamon
2 oranges, zest of
2 lemons, zest of
1 teaspoon salt

Preparation

Preheat the oven to 180C/350F/gas 4 and butter a shallow 28cm/11inch, 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, 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 the cake tin and bake for about 50 minutes.