Polenta and Apple Сake by Jamie Oliver
Bologna cake is a quick dessert of Italian residents, if you think about it, all the ingredients for them are especially accessible and familiar. At the same time, the taste is amazing. By the principle of cooking, the pie reminds us Charlotte, but the taste, aromas and texture are completely different. It makes it more interesting for us to try: it would seem that they changed a couple of ingredients, and the taste changed radically.
The cake is dense, fragrant and immediately takes you to Italy, to small streets where a leisurely colorful life passes.
Baking
Ingredients
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Polenta100 g
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Whole wheat flour200 g
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Bread crumbs100 g
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Sugar100 g
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Milk500 g
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Egg3 pcs
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Honey100 g
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Olive oil50 g
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Dried figs100 g
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Raisins100 g
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Apple500 g
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Cinnamon1/2 tsp
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Lemon zest10 g
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Orange zest10 g
Steps
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1. Do not be frightened by so many ingredients, it is worth to finish reading the recipe. In one bowl, mix sugar (100 g), polenta (100 g), flour (200 g), and hard bread crumbs (100 g). Once again – polenta – this is a corn flour, with grains of the size of fine sugar, and take breadcrumbs as crumbs.
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2. And in another bowl, combine liquid ingredients: fatty milk (500 g), three eggs, liquid honey (100 g) and olive oil (50 g).
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3. Peel and cut apples (500 g) into large cubes and dried figs (100 g) halves. It is advisable to take a quality fig, which is slightly moist – so the cake will be more fragrant and tastier.
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4. Combine dry and liquid ingredients, as well as figs, apples, raisins (100 g) and cinnamon (1/2 tsp). If you have citrus on hand – you can add zest of a couple of oranges and lemons.
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5. Pour into the mold of 18-20 cm. I took the plug-in, covered the bottom with parchment, and steamed the sides of it with butter. Bake at 180 degrees for 40-60 minutes. Here everything depends on the oven, the size of the mold and the temperature. Check with a skewer, it should go out dry. In the process, it can happen that the top becomes excessively rosy – just cover with foil (mirror side up) and continue baking.
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6. Let the cooked pie cool down completely. It is pretty well kept in film for a couple of days. And due to its density, it is perfect for servings for children in school or on a picnic.
