Cornmeal and Fig Cake with Pine Nuts
Cornmeal and Fig Cake with Pine Nuts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
Butter 8-inch-diameter cake pan with 2-inch-high sides.
Beat egg yolks and sugar in large bowl.
Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat.
Gradually whisk hot milk mixture into egg yolk mixture.
Return to saucepan.
Whisk in polenta.
Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture.
Pour into prepared cake pan.
Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes.
Cool in pan 20 minutes.
Cut around pan sides and invert cake onto platter.
Serve warm or at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.