Polenta Fig Cake Recipes

POLENTA FIG CAKE

Steps:

• preheat oven to 375. grease an 8" cake pan.
• beat yolks and sugar in a large bowl.
• in a saucepan bring milk, grappa, and salt to a boil, remove from heat.
• gradually add milk to egg mixture. return everything to the saucepan, add corn meal and whisk until thickened and beginning to bubble.
• add figs, raisins, nuts and fennel seeds to mixture, pour into the cake pan.
• bake 40 minutes until set and edges pull away from pan.
• cool 20 minutes in the pan, invert onto a plate, serve warm or at room temperature.

PLUM AND POLENTA CAKE

Steps:

• 1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
• 2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
• 3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
• 4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

CORNMEAL AND FIG CAKE WITH PINE NUTS

Steps:

• Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
• Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan.
• Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.