Bustrengo Apple And Polenta Cake Recipes

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BOLOGNESE POLENTA AND APPLE CAKE (BUSTRENGO)



Bolognese polenta and apple cake (Bustrengo) image

Think of this as a dense, delicious bread and butter pudding cake and you'll see just why I love it

Provided by Jamie Oliver

Categories     Desserts     Jamie's Italy     Fruit     Italian     Baking

Time 1h5m

Yield 10

Number Of Ingredients 16

1 knob butter
100 g polenta
200 g plain flour, sifted
100 g stale breadcrumbs
100 g caster sugar, plus extra for dusting
500 ml full-fat milk
3 large free-range eggs, beaten
100 g runny honey
55 ml olive oil
100 g dried figs, chopped or torn up
100 g raisins or sultanas
500 g firm eating apples, peeled, cored and roughly diced
½ teaspoon ground cinnamon
2 oranges, zest of
2 lemons, zest of
1 teaspoon salt

Steps:

  • 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.
  • Preheat the oven to 180ºC/350ºF/gas 4 and butter a shallow 28cm 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!

Nutrition Facts : Calories 404 calories, Fat 11.8 g fat, SaturatedFat 3.6 g saturated fat, Protein 8.5 g protein, Carbohydrate 70.5 g carbohydrate, Sugar 38.7 g sugar, Sodium 0.6 g salt, Fiber 2.7 g fibre

BUSTRENGO (APPLE AND POLENTA CAKE)



Bustrengo (Apple and Polenta Cake) image

Make and share this Bustrengo (Apple and Polenta Cake) recipe from Food.com.

Provided by Kitzy

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 531.7, Fat 11.8, SaturatedFat 3.1, Cholesterol 87.8, Sodium 447.8, Carbohydrate 99.3, Fiber 5.6, Sugar 47, Protein 11.4

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