Recipe

Bostrengo - Italian Sweet Polenta Cake

Heavenly Delights: Indulge in the Irresistible Italian Sweet Polenta Cake

4.4 out of 5

Bostrengo is a traditional Italian dessert that originated in the beautiful region of Marche. This delectable sweet polenta cake is a true delight for the senses, combining the rich flavors of cornmeal, dried fruits, nuts, and aromatic spices.

Dessert› Cake› Bostrengo

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

30 minutes

Cooking time

35 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Nut-free (if omitting the walnuts and almonds), Dairy-free (if using plant-based milk and margarine instead of milk and butter), Vegan (with appropriate substitutions)

Allergens

Dairy (butter, milk), Nuts (walnuts, almonds)

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

1 cup (200g) polenta 1 cup (200g) polenta
4 cups (950ml) milk 4 cups (950ml) milk
1 cup (200g) sugar 1 cup (200g) sugar
1/2 cup (120g) unsalted butter 1/2 cup (120g) unsalted butter
1/2 cup (75g) raisins 1/2 cup (75g) raisins
1/2 cup (75g) dried figs, chopped 1/2 cup (75g) dried figs, chopped
1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
1/2 cup (60g) walnuts, chopped 1/2 cup (60g) walnuts, chopped
1/2 cup (60g) almonds, chopped 1/2 cup (60g) almonds, chopped
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
Zest of 1 lemon Zest of 1 lemon
Pinch of salt Pinch of salt

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat: 15g (7g saturated)
Carbohydrates: 50g (30g sugars)
Protein: 6g
Fiber: 3g
Salt: 0.2g

Preparation

1.
In a large saucepan, bring the milk to a gentle simmer over medium heat.
2.
Slowly pour in the polenta while whisking continuously to avoid lumps.
3.
Cook the polenta, stirring frequently, until it thickens and becomes creamy, about 15-20 minutes.
4.
Add the sugar, butter, raisins, dried figs, dried apricots, walnuts, almonds, cinnamon, nutmeg, lemon zest, and salt to the polenta. Stir well to combine.
5.
Continue cooking the mixture for another 5 minutes, allowing the flavors to meld together.
6.
Remove the saucepan from heat and let the mixture cool slightly.
7.
Preheat the oven to 180°C (350°F).
8.
Grease a round cake pan and pour the polenta mixture into it, spreading it evenly.
9.
Bake the cake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10.
Remove the cake from the oven and let it cool completely before serving.

Treat your ingredients with care...

Polenta — Use fine or medium-grind polenta for a smoother texture in the cake.
Dried fruits — Soak the raisins, dried figs, and dried apricots in warm water for 10 minutes before using to soften them and enhance their flavors.
Nuts — Toast the walnuts and almonds in a dry skillet over medium heat for a few minutes to bring out their natural oils and enhance their crunchiness.

Tips & Tricks

For a twist, add a splash of rum or brandy to the polenta mixture for a boozy flavor.
Serve the Bostrengo warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Bostrengo as a delightful dessert after a hearty Italian meal. Cut it into wedges and garnish with a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To elevate the presentation of the Bostrengo, drizzle a simple glaze made with powdered sugar and lemon juice over the top of the cooled cake. This adds a glossy finish and a tangy touch.