A knob of butter

100 g dry polenta (or corn meal)

200 g plain flour – sifted

100 g stale breadcrumbs

100g caster sugar

500 ml milk

3 large eggs

100g runny honey

55 ml olive oil

100g dried figs, diced

100g sultana raisins

100g dried figs, diced

100g sultana raisins

500g Ontario apples, peeled,

cored & chopped

½ teaspoon ground cinnamon

Zest of 2 oranges

Zest of 2 lemons

1 teaspoon salt


Preheat oven to 350 degrees F.

Butter a shallow 11” loose bottomed cake tin.

Mix the polenta, flour, breadcrumbs and sugar in a large bowl.

In a separate bowl, mix together the milk, eggs, honey and olive oil. Gradually add the wet mixture to the dry and stir well. 

Add the figs, sultanas, apples, cinnamon, orange & lemon zest, and salt and stir again.

Pour the mixture into the cake tin and bake for 45 to 50 minutes.

Keep an eye on it and cover with foil if the cake starts to brown around the edges. Before serving, sprinkle the top with caster sugar.

Prepared by Wendy McPherson from Piazza Bistro, 94 George Street, Oakville, 905-618-0255. 

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