Apple Polenta Cake with Walnut Oil
- 1/2 tbsp butter softened
- 1/2 cup polenta (yellow cornmeal may be substituted)
- 1 cup all-purpose flour
- 1 cup bread crumbs
- 1/4 cup sugar
- 1 cup plus 2 tbsp milk
- 1 extra-large egg
- 2 tbsp honey plus 1/2 cup for garnish (optional)
- 3 tbsp walnut oil
- 1/4 cup chopped dried fruit such as apricots, cherries, cranberries, figs and raisins
- 1/2 pound Gala, Fuji or Pink Lady apples (about 2 apples) peeled, cored and coarsely chopped into 1/4-inch-thick pieces
- 1/2 tsp ground cinnamon
- 1 tbsp grated orange
- 2 tsp grated lemon zest
- 1/4 cup chopped walnuts, plus 1/2 cup whole walnuts for garnish (optional)
- 1/2 tsp salt
- Powdered sugar for dusting
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.