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Bolognese polenta & apple cake (Bustrengo)
- 1 knob butter
- 100 g polenta
- 200 g plain flour, sifted
- 100 g stale breadcrumbs
- 100 g caster sugar, plus extra for dusting
- 500 ml full-fat milk
- 3 large free-range eggs, beaten
- 100 g runny honey,
- 55 ml olive oil
- 100 g dried figs, chopped or torn up
- 100 g raisins or sultanas
- 500 g firm eating apples, peeled, cored and roughly diced
- teaspoon ground cinnamon
- zest of 2 oranges
- zest of 2 lemons
- 1 teaspoon salt
Directions:View on Jamie Oliver
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