The FiFi Report 293

Polenta cake with Pine Nuts and Dried Fruit …..adulterated  countrystyle Magazine

A cake of Polenta and figs.  A cake with fennel seeds (They add an interesting taste but are not overwhelming). A cake you can eat with cheese .
I made this with dates and sultanas instead of figs and raisins and it was divine. George loved it.

You need for 10 Oscar watching fashionista, 25 Academy Award winners, 30 models:

400g Polenta
1 teasp salt
3 tabs olive oil
60g butter
2 eggs beaten
100g pine nuts and more for accessorising later ( toasted)
150g of raisins or sultanas
150g of dried figs or dates
3 tabs of fennel seeds
4 tabs raw or brown sugar
Serve with parmigiano or Gorgonzola

• Slip into your favourite Oscar watching outfit.
• Pour a champers or two.
• Preheat the oven to 180.
• Grab some unsalted butter to moisterise and line a 23 cm tin with oven proof paper.
• You need to do that so the cake won’t stick.Like a Primer.
• Now beat up those eggs in a little bowl.
• Grab the figs or dates and chop them into the size of the clasp of a Prada bag.
• Get out the pine nuts and give them a quick toast. On the skillet not in the toaster.
• Now find a big saucepan and pour in 850ml of water.
• Bring the water to boil.
• While you are waiting you can measure up the sugar to get it ready because you need to toss it in quickly later.
• When the water is boiling pour the Polenta in a thin stream and stir as you go.
• Now lower the heat to simmer.
• If you have instant polenta it may cook and get gluggy (and as thick as your muffins arms) immediately so take it off the heat.
• Sprinkle in the salt and drizzle in the oi.
• Keep stirring then add the lump of butter. Watch it melt.
• If you don’t have instant polenta then keep stirring until the mixture becomes very thick ( as your thighs after eating it).
• It might take about 15 mins.
• You can delegate it to George Clooney. He loves standing over a hot stove on a hot day. Bless.
• When it’s all cooked and ready ( the polenta not George) take it off the heat .
• Let the polenta cool slightly then stir in the eggs very quickly so they don’t scramble.
• In another bowl mix the pine nuts, raisins, figs, sugar and fennel seeds.
• Toss that fruit mix into the polenta goo.
• Give it a good stir so that all those fruits and seeds are thoroughly mixed through.
• Sift the flour into the mix and stir it again.
• Keep stirring: I know it’s tough but it’s good for the biceps.
• Keep calm: it will be very rubbery, gooey and thick. Just like your Burberry boots.
• Now spoon the goo into the cake tin: it will look so rubbery you think it could bounce and you won’t fit it into the tin.
• But you will if you use your hands to pat it down. (Wet them first).
• Scatter on extra pine nuts.
• Throw in the oven and cook for about 40 to 45 mins.
• It will be cooked when it’s a little golden and crusty on the top.
• You should turn it out while it’s still warm.
• Then eat it with decadent gorgonzola or some other gooey smelly cheese. (No calories in that for sure.)
• Delicious!
• Lap up the applause, dab your eyes, try not to cry and then Thank The Academy.
• A winner !