You see, this Fig and Honey Apple Cake is traditionally made in San Marino (and Italy) after dinner chatter dies down, while sitting around the embers of a dying fire. In this way, she’s a real casual sort of affair. Something to satisfy that sweet tooth, without going to too much of a fuss.
As easy as a smile but as tasty as good love.
| Servings |
| 1 cake |
|
|
|
|
You see, this Fig and Honey Apple Cake is traditionally made in San Marino (and Italy) after dinner chatter dies down, while sitting around the embers of a dying fire. In this way, she’s a real casual sort of affair. Something to satisfy that sweet tooth, without going to too much of a fuss.
As easy as a smile but as tasty as good love.
|
Ingredients
- 2/3 cup polenta (uncooked)
- 1 1/2 cups all-purpose flour
- 3/4 cup plain bread crumbs
- 1/2 cup sugar
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 3 large eggs , beaten
- 1/4 cup olive oil
- 1/4 cup honey
- 2 cups milk
- 12 oz dried figs (6 oz chopped small, 6 oz sliced in half)
- 3 large apples , peeled, cored and roughly diced
- 2 orange zest
- 2 lemon zest
- powdered sugar , for dusting
Servings: cake
Units:
Instructions
- Grease a 10-inch springform pan and preheat the oven to 350F. Next get to choppin’. As you cut the figs, be sure to remove the tough little stem area. You’re looking for about half cut in 6 pieces, and the rest cut in half. With the apples, the smaller the cut, the better – 1/4 inch rough chop is best.
- Use a very large bowl. Whisk together all of the dry ingredients (polenta, flour, breadcrumbs, sugar, salt, cinnamon). Next, stir in the eggs, oil, and honey. Lastly, mix in the milk, stirring to form a smooth batter.
- Finally, stir in 8 oz of chopped figs, the apples, orange and lemon zests. Combine well. Pour into prepared pan, then top with fig pieces, being careful not to push them into the batter.
- Bake for about 50-55 minutes, or until browned and set. Let cool for thirty minutes, run a knife around the edge of the pan, and loosen. Remove cake to platter and dust with a snowfall of powdered sugar.
Recipe Notes
NOTE: Be sure not to use overly firm apples, as they might not cook up as well. Regular eating apples are perfect for this recipe.