Apple Polenta Cake with Walnut Oil
Created by Rori Trovato
There's no better autumn breakfast—or dessert—than this apple-polenta cake, spiked with dried fruits, honey, citrus zest, and nutty-tasting walnut oil.
Servings: Makes 8 servings
Ingredients
Directions
Preheat oven to 350°. With softened butter, grease a 9-inch tart pan with a removable bottom. In a large bowl, combine polenta, flour, bread crumbs, and sugar. In another bowl, combine milk, egg, 2 tablespoons honey, and walnut oil. Add wet ingredients to dry ingredients; mix well with a spoon. Fold in dried fruit, apples, cinnamon, orange zest, lemon zest, chopped walnuts, and salt; stir.
Pour mixture into prepared tart pan. Place on a baking sheet and bake for 50 minutes, until golden brown and firm. After 25 minutes, check on cake; it may need to be covered with foil if it is getting too brown. (The cake will not rise much.)
Remove from oven, cool slightly; dust with powdered sugar. Drizzle slices with honey, and add a sprinkling of whole walnuts. Serve warm.
Pour mixture into prepared tart pan. Place on a baking sheet and bake for 50 minutes, until golden brown and firm. After 25 minutes, check on cake; it may need to be covered with foil if it is getting too brown. (The cake will not rise much.)
Remove from oven, cool slightly; dust with powdered sugar. Drizzle slices with honey, and add a sprinkling of whole walnuts. Serve warm.