Life is uncertain. Eat Dessert first.

Bustrengo

Another recipe from Jamie’s Italy, this Bolognese polenta and apple cake is lovely served warm with a dollop of whipped cream.

Preheat the oven to 180deg C and butter a shallow 28cm loose-bottomed cake tin. Mix 100g polenta, 200g sifted plain flour, 100g stale breadcrumbs and 100g caster sugar in a large bowl. In a separate bowl, mix together 500ml full-fat milk, 3 large beaten eggs, 100g runny honey and 55ml olive oil. Gradually add the wet mixture to the dry ingredients, mixing it very well. Add 100g chopped dried figs, 100g raisins (or sultanas), 500g firm eating apples, peeled, cored and diced, half a teaspoon of ground cinnamon, the zest of two lemons and two oranges, and a teaspoon of salt.

Stir everything again and pour it into the cake tin. Bake for about fifty minutes, and before serving sprinkle over some caster sugar.

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