Bolognese Polenta and Apple Cake

• 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!

butter, polenta, flour, breadcrumbs, caster sugar, milk, freerange eggs, honey, olive oil, raisins, eating apples, ground cinnamon, oranges, lemons, salt

Taken from www.cookstr.com/recipes/bolognese-polenta-and-apple-cake (may not work)