Polenta plumcake
Dessert
Cooking without waste
Ingredients
for 4 people
400 g polenta, 150 g raisins, 150 g dried figs, 2 eggs, 2 tablespoons wheat flour, 16 g baking powder, 150 g granulated sugar, powdered sugar, rum, 100 g butter, wild fennel seeds.
Preparation
Pass the polenta through a potato ricer and collect it in a bowl, mixing it with the raisins soaked in rum, the figs cut into small pieces, the beaten eggs, the butter creamed with the sugar until smooth, the fennel seeds, the flour and, lastly, the baking powder.
Mix well and pour the mixture into a buttered and floured loaf pan. Bake at 180°C for half an hour.
Turn out and dust with powdered sugar.
You can serve it either warm or cold.
one hour
