Ingredients
1/2 tbsp. butter
1/2 c. polenta (yellow cornmeal may be substituted)
1 c. all-purpose flour
1 c. bread crumbs
1/4 c. sugar
1 c. milk
1 extra-large egg
2 tbsp. honey
3 tbsp. walnut oil
1/4 c. chopped dried fruit
1/2 lb. Gala, Fuji, or Pink Lady apples
1/2 tsp. ground cinnamon
Grated zest of 1 orange (about 1 tbsp.)
Grated zest of 1 lemon (about 2 tsp.)
1/4 c. chopped walnuts
1/2 tsp. salt
powdered sugar
Preparation
Step 1Preheat oven to 350 degrees. With softened butter, grease a 9-inch tart pan with a removable bottom. In a large bowl, combine polenta, flour, bread crumbs, and sugar. In another bowl, combine milk, egg, 2 tablespoons honey, and walnut oil. Add wet ingredients to dry ingredients; mix well with a spoon. Fold in dried fruit, apples, cinnamon, orange zest, lemon zest, chopped walnuts, and salt; stir.Step 2Pour mixture into prepared tart pan. Place on a baking sheet and bake for 50 minutes, until golden brown and firm. After 25 minutes, check on cake; it may need to be covered with foil if it is getting too brown. (The cake will not rise much.)Step 3Remove from oven, cool slightly; dust with powdered sugar. Drizzle slices with honey, and add a sprinkling of whole walnuts. Serve warm.
