San Marino Bustrengo

Ingredients:

100 g fine polenta (cornmeal)

200 g plain flour

100 g freah breadcrumbs

200 g sugar or honey

3 eggs

Half a litre of milk

100 raisins

100 g diced dried figs

Grated zest of 1 lemon

Grated zest of 1 orange

500 g peeled, cored and diced firm apples

60 ml of olive oil

1 teaspoon of salt

Cooking Instructions:

Make a well amlagamated mixture with the two flours, the breadcrumbs, the whole eggs and the oil, then blend in the milk. Add the diced apples, figs, raisins and the two kinds of grated peel. Grease a baking dish lightly with olive oil and fill with the mixture - this is a low "cake" so a wide shallow container is best. Bake at 160 -170 C for 50 to 60 minutes. In the past it was cooked not in the oven but in the fireplace " between two fires" which means in a heavy copper pan, which had a concave lid in which live hot coals were placed so it had heat from above as well as from below. It can be eaten warm or at room temperature, dusted if you like with ordinary sugar. It is intended for serving in small pieces along with a sweet dessert wine.

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