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Ingredients Jump to Instructions ↓

  1. 1/2 tablespoon(s) butter , softened

  2. 1/2 cup(s) polenta (yellow cornmeal may be substituted)

  3. 1 cup(s) all-purpose flour

  4. 1 cup(s) bread crumbs

  5. 1/4 cup(s) sugar

  6. 1 cup(s) milk , plus

  7. 2 tablespoons

  8. 1 extra-large egg

  9. 2 tablespoon(s) honey , plus

  10. 1/2 cup for garnish

  11. 3 tablespoon(s) walnut oil

  12. 1/4 cup(s) chopped dried fruit , such as apricots, cherries, cranberries, figs, and raisins

  13. 1/2 pound(s) (about 2 apples) Gala, Fuji, or Pink Lady apples , peeled, cored, and coarsely chopped into 1/4-inch-thick pieces

  14. 1/2 teaspoon(s) ground cinnamon

  15. Grated zest of 1 orange (about 1 tbsp.)

  16. Grated zest of 1 lemon (about 2 tsp.)

  17. 1/4 cup(s) chopped walnuts , plus

  18. 1/2 cup whole walnuts for garnish

  19. 1/2 teaspoon(s) salt

  20. Powdered sugar , for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. 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.

  2. 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.)

  3. Remove from oven, cool slightly; dust with powdered sugar. Drizzle slices with honey, and add a sprinkling of whole walnuts. Serve warm.

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