![Bostrengo - Italian Sweet Polenta Cake](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/bostrengo-italian-sweet-polenta-cake--3f20b784-1190-442b-8330-1dd4c8c27f02.png)
Recipe
Bostrengo - Italian Sweet Polenta Cake
Heavenly Delights: Indulge in the Irresistible Italian Sweet Polenta Cake
4.5 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.
Metadata
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
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1 cup (200g) polenta 1 cup (200g) polenta
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4 cups (950ml) milk 4 cups (950ml) milk
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1 cup (200g) sugar 1 cup (200g) sugar
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1/2 cup (120g) unsalted butter 1/2 cup (120g) unsalted butter
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1/2 cup (75g) raisins 1/2 cup (75g) raisins
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1/2 cup (75g) dried figs, chopped 1/2 cup (75g) dried figs, chopped
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1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
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1/2 cup (60g) walnuts, chopped 1/2 cup (60g) walnuts, chopped
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1/2 cup (60g) almonds, chopped 1/2 cup (60g) almonds, chopped
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
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Zest of 1 lemon Zest of 1 lemon
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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
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1.In a large saucepan, bring the milk to a gentle simmer over medium heat.
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2.Slowly pour in the polenta while whisking continuously to avoid lumps.
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3.Cook the polenta, stirring frequently, until it thickens and becomes creamy, about 15-20 minutes.
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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.
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5.Continue cooking the mixture for another 5 minutes, allowing the flavors to meld together.
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6.Remove the saucepan from heat and let the mixture cool slightly.
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7.Preheat the oven to 180°C (350°F).
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8.Grease a round cake pan and pour the polenta mixture into it, spreading it evenly.
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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.
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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.
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