Bustrengo - Italian Apple and Polenta Cake

Ingredients

• 1 cup (200g) polenta 1 cup (200g) polenta
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large apples, peeled, cored, and diced 2 large apples, peeled, cored, and diced
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 28g
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a saucepan, bring the milk to a simmer. Slowly whisk in the polenta and cook for 5 minutes, stirring constantly until thickened.
3. 3.
   In a large mixing bowl, combine the sugar, flour, baking powder, cinnamon, and salt.
4. 4.
   In a separate bowl, whisk together the vegetable oil, eggs, and lemon zest. Gradually add this mixture to the dry ingredients, stirring until well combined.
5. 5.
   Fold in the cooked polenta, diced apples, and raisins until evenly distributed.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Serve the Bustrengo at room temperature, dusted with powdered sugar if desired.

Treat your ingredients with care...

• Polenta — Make sure to cook the polenta until it thickens to a porridge-like consistency. This will ensure a moist and tender texture in the final cake.
• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for a balanced flavor. Dice them into small pieces to distribute the apple flavor throughout the cake.

Tips & Tricks

• For a dairy-free version, substitute the milk with almond milk or any other non-dairy milk of your choice.
• Add a handful of chopped walnuts or pecans for extra crunch and flavor.
• Serve the Bustrengo with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• If you prefer a sweeter cake, increase the amount of sugar to 1 1/4 cups (250g).
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Bustrengo as a dessert or a sweet treat with a cup of coffee or tea. It can also be enjoyed as a breakfast cake or a snack throughout the day.

Presentation advice

Dust the top of the Bustrengo with powdered sugar before serving to add a touch of elegance. You can also garnish it with thin apple slices or a sprinkle of cinnamon for a visually appealing presentation.