Before you say ick, at least look at the picture! It’s a dense and delicious, European style cake. Try serving it Roasted Figs and Walnuts.
- 4 large egg yolks
- 2/3 cup sugar
- 1/8 teaspoon salt
- 2 cups whole milk
- 1/4 cup cognac or brandy
- 1/2 cup polenta*
- 1/2 cup diced dried Calimyrna figs
- 1/4 cup raisins
- 1/2 cup broken pecans
- 1 tablespoon anise or fennel seeds
- Heat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides.
- Beat egg yolks, sugar, and salt in large bowl.
- Bring milk and cognac to boil in heavy medium saucepan over medium heat.
- Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan.
- Whisk in polenta, and and continue whisking while heating on medium-high, until mixture thickens and begins to bubble.
- Fold figs, raisins, pecans, and anise seeds (milder than fennel). Pour into greased cake pan (with 2" sides).
- Bake about 40 minutes, or until golden brown and set in center. Cool in pan 20 minutes. Run knife around pan sides, and invert cake onto platter.
- Serve warm or at room temperature.
- *Polenta is coarse cornmeal, make sure you don't use instant polenta, or regular cornmeal.