Apple Fig Polenta Cake Recipe – Rustic Autumn Dessert

Simple, rustic ingredients come together in this exquisite bustrengo: Honeycrisp apples, dried figs, raisins, yellow cornmeal (polenta), honey, olive oil, and bright citrus zest.

When you want something a little special in your everyday life, this Italian apple and fig polenta torta from Romagna delivers. Dense and comforting, it tastes like a fruity, citrus-scented slice of tradition.

Curls of orange and lemon zest lend a sunny, summery aroma that balances the sweet dried fruit. This polenta torta is a cousin to panettone and shares similarities with European fruit breads such as Gugelhupf and Stollen.

Originating in San Marino and the surrounding Romagna region, bustrengo is an old peasant cake once cooked in a copper pot over the hearth. Each family has its own version and secret additions, so the exact ingredient list can vary widely.

📃 Why it Works

• Easy, straightforward method with pantry-friendly ingredients.
• Highly adaptable—swap or omit fruits and nuts to suit your tastes.
• Dense, satisfying texture; serve in modest slices and it will feed many.
• Uses inexpensive staples like cornmeal and dried fruit.
• A festive cake with everyday appeal—traditionally made for holidays but welcome year-round.

Also called pinza, putana, or torta paesana (peasant cake), bustrengo was born as a way to use up pantry ingredients. Though local lore claims it contains dozens of ingredients—some secret—the core components are cornmeal, fruit, sugar, eggs, and often breadcrumbs or flour.

🛒 Ingredients and Notes

• Cornmeal: Use yellow coarse cornmeal for texture. White cornmeal, instant polenta, or corn flour (ground corn, not cornstarch) are acceptable substitutes.
• Raisins: You can use raisins, sultanas, or omit them entirely if you prefer.
• Citrus: Only the zest is used, so organic fruit is preferable.
• Apples: Honeycrisp offers a nice balance of sweetness and acidity, but other apples will work.

👉 Variations

• Swap dried figs for dates, or combine both.
• Add walnuts, almonds, or pine nuts for crunch.
• Try chestnut flour or a touch of cocoa for an alternative flavor profile.

🔪 Instructions

1. Preheat the oven to 375°F (190°C). Grease and lightly flour a 9-inch springform pan (or line it with parchment).
2. Whisk together the dry ingredients: cornmeal, all-purpose flour, plain breadcrumbs, sugar, salt, and ground cinnamon.
3. In a separate bowl, combine the milk, beaten eggs, olive oil, and honey. Pour the wet mixture into the dry ingredients and whisk until smooth. The batter can be lumpy at first—keep stirring until uniform.
4. Fold in the diced apples, chopped dried figs (reserve a few slices for topping), raisins (reserve a few), and the zests of one orange and one lemon. For firmer fruit distribution, you can toss the figs and raisins with a little flour before adding them.
5. Pour the batter into the prepared pan. Arrange the reserved fig slices on top and sprinkle with the reserved raisins. Bake for 50–60 minutes, until the cake is golden and set in the center.
6. Allow the cake to cool for about 30 minutes, loosen the sides with a knife, remove the springform ring, and transfer to a platter. Dust generously with powdered sugar before serving. Serve warm or at room temperature, in modest slices—this cake is dense and satisfying.

• To soften dried fruit, soak figs and raisins in water or a splash of rum before using.
• Double the citrus zest for a brighter flavor.
• Use whole or reduced-fat milk; for a vegan version, replace milk with plant milk, honey with maple syrup or vegan honey, and eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

❓ Frequently Asked Questions

• 1 cup yellow cornmeal (uncooked polenta)
• 1 cup all-purpose flour
• 1 cup plain breadcrumbs
• 1/2 cup sugar
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 3 large eggs, beaten
• 1/4 cup olive oil
• 1/4 cup honey
• 2 cups whole milk (or plant milk)
• 8 oz dried figs, stems removed and chopped (reserve a few for topping)
• 4 oz raisins (reserve a few for topping)
• 2 large apples, peeled, cored, and diced
• Zest of 1 orange and 1 lemon

Notes

• White cornmeal can replace yellow cornmeal if preferred.
• Coating dried fruit in a little flour before folding into the batter helps prevent sinking.
• Line the pan with parchment for easier removal.
• The cake is dense, with a texture similar to bread pudding—small slices are very satisfying.
• Nutrition values are estimates and can vary by ingredients and portion size.

Update Notes: This recipe was originally published in September 2017 and updated in June 2021 with new photos and tips.