Cornmeal And Fig Cake With Pine Nuts Recipe

Name: Cornmeal And Fig Cake With Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large egg yolks; 2/3 cup sugar; 2 cups whole milk; 1/4 cup grappa; 1/8 teaspoon salt; 1/2 cup polenta (coarse cornmeal; do not use instant); 1/2 cup diced dried Calimyrna figs (about 6); 1/3 cup raisins; 1/4 cup pine nuts; 1 tablespoon fennel seeds

Servings: persons

4 large egg yolks
2/3 cup sugar
2 cups whole milk
1/4 cup grappa
1/8 teaspoon salt
1/2 cup polenta (coarse cornmeal; do not use instant)
1/2 cup diced dried Calimyrna figs (about 6)
1/3 cup raisins
1/4 cup pine nuts
1 tablespoon fennel seeds

1
Preheat oven to 375u00b0F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
2
Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan.
3
Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 large egg yolks, 2/3 cup sugar, 2 cups whole milk, 1/4 cup grappa, and more.

Yes, Cornmeal And Fig Cake With Pine Nuts 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.

Cornmeal And Fig Cake With Pine Nuts

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