Photo: David Holifield
Bolognese polenta & apple cake (Bustrengo)
16 ingredients
10
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
1290
Calories
31g
Protein
41g
Fat
209g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dried Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- zest of 2 oranges
- zest of 2 lemons
- 1 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes