Bolognese Polenta and Apple Cake Recipe

Name: Bolognese Polenta and Apple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A knob of butter; 100g/3 1/2 oz polenta; 200g/7oz plain flour, sifted; 100g/3 1/2 oz stale breadcrumbs; 100g/3 1/2 oz caster sugar (granulated sugar), plus extra for dusting; 500ml/18fl oz full-fat milk (whole milk); 3 large free-range eggs, preferably organic, beaten; 100g/3 1/2 oz runny honey; 55ml/2fl oz olive oil; 100g/3 1/2 oz dried figs, chopped or torn up; 100g/3 1/2 oz raisins or sultanas (golden raisins); 500g/1lb 2oz firm eating apples, peeled, cored and roughly diced; 1/2 a teaspoon ground cinnamon; Zest of 2 oranges; Zest of 2 lemons; 1 teaspoon salt

Servings: persons

A knob of butter
100g/3 1/2 oz polenta
200g/7oz plain flour, sifted
100g/3 1/2 oz stale breadcrumbs
100g/3 1/2 oz caster sugar (granulated sugar), plus extra for dusting
500ml/18fl oz full-fat milk (whole milk)
3 large free-range eggs, preferably organic, beaten
100g/3 1/2 oz runny honey
55ml/2fl oz olive oil
100g/3 1/2 oz dried figs, chopped or torn up
100g/3 1/2 oz raisins or sultanas (golden raisins)
500g/1lb 2oz firm eating apples, peeled, cored and roughly diced
1/2 a teaspoon ground cinnamon
Zest of 2 oranges
Zest of 2 lemons
1 teaspoon salt

1
Preheat the oven to 180C/350F/gas 4 and butter a shallow 28cm/11 inch, loose-bottomed cake tin.
2
Mix the polenta, flour, breadcrumbs and sugar in a large bowl.
3
In a separate bowl, mix together the milk, eggs, honey and olive oil.
4
Add the wet mixture to the dry mixture, making sure you stir it all together well.
5
Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again.
6
Pour the mixture into your cake tin and bake for about 50 minutes.
7
Keep an eye on it you may need to cover it with some foil if you find that it starts to brown too much at the edges.
8
Before serving, sprinkle over some caster sugar.
9
Then make sure you eat it warm lovely with a dollop of creme fraiche and a glass of Vin Santo!

71768

kcal

Calories

1933

Fat

12536

Carbs

1210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: A knob of butter, 100g/3 1/2 oz polenta, 200g/7oz plain flour, sifted, 100g/3 1/2 oz stale breadcrumbs, and more.

Yes, Bolognese Polenta and Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bolognese Polenta and Apple Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions