Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories360.8 kcal (18%)
Total Fat8.3 g (12%)
Carbs64.4 g (25%)
Sugars36.5 g (41%)
Protein7.2 g (14%)
Sodium297.6 mg (15%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 cupyellow cornmeal polenta
uncooked
1 cupall purpose flour
1 cupplain breadcrumbs
½ cupsugar
1 teaspoonsalt
½ teaspoonground cinnamon
3eggs
large, beaten
¼ cupolive oil
¼ cuphoney
2 cupswhole milk
8 ozdried figs
woody stems removed and chopped, reserve a few for topping, soak in water or rum to soften
4 ozraisins
reserve a few for topping soak in water or rum to soften
2apples
large, peeled, cored, and diced
1zest of orange
1zest of lemon
Instructions
Step 1
Grease and dust with flour a 9-inch springform pan and set aside. Chop apples and figs and set them aside.
Step 2
line the pan with parchment paper.
Step 3
Preheat the oven to 375 degrees Fahrenheit.
Step 4
In a mixing bowl, whisk together all dry ingredients (polenta, flour, breadcrumbs, sugar, salt, figs & raisins(reserving a small amount of figs and raisins for topping) and cinnamon).
Step 5
In a separate bowl, mix the milk, eggs, oil, and honey. Add the wet mixture to the dry and stir to form a smooth batter. The batter is quite prone to create lumps, so keep stirring with a whisk until you have a smooth mixture.
Step 6
Finally, stir in the chopped apples, orange and lemon zests. Combine well. Pour into prepared pan, and then top with fig reserved slices, being careful not to push them into the batter. Sprinkle with reserved raisins.
Step 7
Bake for 50-60 minutes, or until browned and set. Let cool for 30 minutes. Run a knife around the edge of the pan, and loosen. Remove cake to a serving platter and sprinkle generously with powdered sugar right before serving.
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