Ingredients
½tbspbutter
½cuppolenta,or yellow cornmeal
1cupall-purpose flour
1cupbread crumbs
¼cupsugar
1cupmilk
1egg,extra-large
2tbsphoney
3tbspwalnut oil
¼cupdried fruit,chopped
½lbapples,Gala, Fuji, or Pink Lady
½tspground cinnamon
1tbsporange zest,(from 1 orange), grated
2tbsplemon zest,(from 1 lemon), grated
¼cupwalnuts,chopped
½tspsalt
powdered sugar
Preparation
Preheat oven to 350 degrees F. 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 of honey, and walnut oil.
Add the wet ingredients to dry ingredients; mix well with a spoon. Fold in the dried fruit, apples, cinnamon, orange zest, lemon zest, chopped walnuts, and salt; stir.
Pour the mixture into prepared tart pan, then place on a baking sheet .
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.
Remove from oven, cool slightly, then dust with powdered sugar.
Drizzle slices with honey, add a sprinkling of whole walnuts, then serve and enjoy!
