Italian Apple and Fig Polenta Torta

Italian Apple & Fig Polenta Torta | All that's Jas

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When you need a little something extraordinary in your everyday life, this Italian apple and fig polenta torta fits the bill. Simple ingredients combined together make this exquisite cake. Inside, you will find diced Honeycrisp apples, dried figs, raisins, golden polenta, honey, and olive oil.

 

This apple and fig polenta torta dusted with powdered sugar is delicious.

 

Curls of orange and lemon zest will make you think you’ve taken a big bite out of summer. The recipe for this typical winter cake of San Marino origins, a microstate surrounded by Italy,  was traditionally prepared by locals in a fireplace in a copper pot and served especially on holidays or Sundays.

 

The ingredients they used varied, depending on the family tradition, and are known only in part because the secret ingredients are kept jealously by Romagna housewives.

 

Bustrengo is best served warm, covered with a cloud of powdered sugar until even the air around it tastes sweet. Take it easy on the portion sizes as the cake is quite dense and satisfying, with a texture similar to bread pudding.  It’s quite the opposite of the Swedish apple pie recipe I shared earlier, which is so light and can be easily eaten whole in one sitting.

 

A note:

We got one more apple recipe coming tomorrow to conclude our apple week but thanks to Rainier Fruit, our partner who provided us with apples, I will have plenty left. I forbad my husband from eating them until this event was over. I  might let him have a few or I will use them to make apple pie bread pudding recipe or quick and easy apples in a robe treat. We’ll see 😉

 

Disclaimer: This post may contain some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running (and my cheesecake addiction) but it won’t cost you a penny more)! Click here to read my full disclosure policy.

 

Italian Apple and Fig Polenta Torta – Bustrengo Cake

An extraordinary #cake for your ordinary day, this #Italian apple &  #fig torta is made with simple ingredients yet is anything but plain. #appleweek Click To Tweet

 

The raisins throughout this apple and fig torta are sweet and tasty.

 

INGREDIENTS:

Serves 8-12

  • 2/3 cup yellow cornmeal (uncooked polenta)
  • 1 ½ cups all-purpose flour
  • ¾ cup plain breadcrumbs
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 3 large eggs, beaten
  • ¼ cup olive oil
  • ¼ cup honey
  • 2 cups whole milk
  • 8 oz. dried figs, woody stems removed and chopped (reserve a few for topping)
  • 4 oz. raisins (reserve a few for topping)
  • 2 large apples, peeled, cored, and roughly diced
  • zest of 1 orange
  • zest of 1 lemon

 

~ Free Tip ~

For an intense citrus flavor, use the zest of two oranges and lemons. Omit raisins if you’re not a fan. You can use white cornmeal if you prefer.

 

DIRECTIONS:

  1. Grease a 10-inch springform pan and set aside. Chop apples and figs and set aside.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Next, whisk together all of the dry ingredients (polenta, flour, breadcrumbs, sugar, salt, cinnamon). Add the figs and raisins (except the reserved handful) to the polenta mixture and stir until coated with the flour.
  4. In a separate bowl, mix together the milk, eggs, oil, and honey.  Add the wet mixture to the dry and stir to form a smooth batter. The batter is quite prone to create lumps, so keep stirring with a whisk until you have a smooth mixture.
  5. Finally, stir in the chopped apples, orange and lemon zests. Combine well. Pour into prepared pan, and then top with fig slices, being careful not to push them into the batter. Sprinkle with reserved raisins.
  6. Bake for 50-60 minutes, or until browned and set. Let cool for 30 minutes. Run a knife around the edge of the pan, and loosen. Remove cake to a serving platter and sprinkle generously with powdered sugar. Serve warm or at room temperature sifting with more powdered sugar on top just before serving. Top with whipped cream or ice cream if desired. Keep leftovers refrigerated.

 

Top the apple and polenta torta with figs, raisins, and orange and lemon zest.

 

ESSENTIALS

for Italian Apple & Fig Polenta Torta

  • If you bake, you need different springform pan sizes. There is just no way around it.
  • Mixing bowls. I just ordered these as mine started to peel the color on the outside every time I wash them.
  • A whisk. I know, there are three. Always think ahead when shopping and buy sets when available. I ‘m not just saying this because I’m gadget-crazy (well…maybe a little). You’ll need them and it’s good to have them all matching.

 

Bake the torta until golden brown.

Serve the apple polenta torta with a fresh fig and powered sugar.

An extraordinary cake for your ordinary day, this Italian apple and fig torta is made with simple ingredients yet is anything but plain. Inside you will find Honeycrisp apples, dried figs, raisins, golden polenta, orange and lemon zest, honey, and olive oil.
Print Recipe

Italian Apple and Fig Polenta Torta

An extraordinary cake for your ordinary day, this Italian apple and fig torta is made with simple ingredients yet is anything but plain.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Italian
Servings: 12
Author: Jas

INGREDIENTS:

  • 2/3 cup yellow cornmeal uncooked polenta
  • 1 ½ cups all-purpose flour
  • ¾ cup plain breadcrumbs
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 3 large eggs beaten
  • ¼ cup olive oil
  • ¼ cup honey
  • 2 cups whole milk
  • 8 oz. dried figs woody stems removed and chopped (reserve a few for topping)
  • 4 oz. raisins reserve a few for topping
  • 2 large apples peeled, cored, and roughly diced
  • zest of 1 orange
  • zest of 1 lemon

DIRECTIONS:

  • Grease a 10-inch springform pan and set aside. Chop apples and figs and set aside.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Next, whisk together all of the dry ingredients (polenta, flour, breadcrumbs, sugar, salt, cinnamon). Add the figs and raisins (except the reserved handful) to the polenta mixture and stir until coated with the flour.
  • In a separate bowl, mix together the milk, eggs, oil, and honey. Add the wet mixture to the dry and stir to form a smooth batter. The batter is quite prone to create lumps, so keep stirring with a whisk until you have a smooth mixture.
  • Finally, stir in the chopped apples, orange and lemon zests. Combine well. Pour into prepared pan, and then top with fig slices, being careful not to push them into the batter. Sprinkle with reserved raisins.
  • Bake for 50-60 minutes, or until browned and set. Let cool for 30 minutes. Run a knife around the edge of the pan, and loosen. Remove cake to a serving platter and sprinkle generously with powdered sugar. Serve warm or at room temperature sifting with more powdered sugar on top just before serving. Top with whipped cream or ice cream if desired. Keep leftovers refrigerated.

RECIPE NOTES:

  • For an intense citrus flavor, use the zest of two oranges and lemons.
  • Omit raisins if you're not a fan.
  • You can use white cornmeal instead of yellow if you prefer.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Italian Apple and Fig Polenta Torta
Amount Per Serving
Calories 342 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 44mg15%
Sodium 282mg12%
Potassium 369mg11%
Carbohydrates 63g21%
Fiber 4g16%
Sugar 29g32%
Protein 7g14%
Vitamin A 140IU3%
Vitamin C 2.1mg3%
Calcium 102mg10%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

More yummy apple recipes: 😀

  1. Appelflappen from Palatable Pastime
  2. Apple Butter Cream Cheese Spread from Tip Garden
  3. Apple Cinnamon Roll Pie from Corn, Beans, Pigs and Kids
  4. Apple Cranberry Galettes with Caramel Drizzle from Family Around the Table
  5. Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door
  6. Apple Yeast Coffee Cake from Jolene’s Recipe Journal
  7. Easiest Ever Applesauce from A Day in the Life on the Farm
  8. Grilled Apple Butter Pork Tenderloin from Books n’ Cooks
  9. Grilled Veggie Tacos with Apple Pico de Gallo from Culinary Adventures with Camilla
  10. Honeycrisp and Gouda Grilled Cheese from The Redhead Baker
  11. Italian Apple and Fig Polenta Torta from All That’s Jas
  12. Molasses-Mustard Glazed Pork Chops with Apple Butter from Sew You Think You Can Cook
  13. Roasted Brussel Sprouts with Bacon and Apples from House of Nash Eats
  14. Roasted Pork with Apple Puree from Simple and Savory
  15. Savory Apple Bacon Pizza from Cooking With Carlee
  16. Slow Cooker Honey Apple Pork Roast From Amy’s Cooking Adventures

 

Pin it for later: Italian Apple and Fig Polenta Torta 

This apple and fig polenta torta is a sweet dessert.

See this recipe featured on Simply Sweet Home, The Cottage Market, Pieced Pastimes, Sugar Spice and Family Life, Scrapality, The Life of Jennifer Dawn, and Oh My Heartsy Girl.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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2 Comment

  1. Reply
    acraftymix
    September 10, 2019 at 4:15 pm

    One day my friend, I swear I will make something like this. It might be a hot mess the first time I try, but I sooooo want to see my hubby’s face when I serve him a pudding that tastes like heaven. And this one sure sounds divine plus we have a fig tree in the garden too so I’m almost 1/4 of the way there 😉

    1. Reply
      Jas
      September 11, 2019 at 1:45 pm

      Practice makes perfect! 😉 Hope you’ll give it a try! xx

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