Polenta Cake. Honey Cake. Combining both brings huge smiles with anticipated delight. This isn’t a mere fluff of a cake laden with frosting. Similar to pound cake with a hint of almond, vanilla, and orange, with honey undertones, it is chock full of goodness. A fine cake for eating, indeed.
Cornmeal polenta provides very pleasing texture, especially with figs. While many homemade cakes tend to dry out, honey goes a long way in preserving this delicious cake for at least four days after baking then serve lightly toasted – wonderful!
Figs are full of flavor and nutrition without being overly juicy, ideal for baking into cakes. Substitute firm ripe stone fruit or mix them with figs. Simply adorned with powdered sugar, perhaps freshly whipped cream, serve with walnuts and a good cup of coffee, tea, dessert wine, or a glass of Madeira, my dear. Measurement conversions include weight and/or volume since every baker prepares recipes differently. Make with a stand or handheld mixer.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photos. Makes one 9-inch/23-cm springform tube or Bundt cake. Bakes 2 1/4-inches/5.7-cm high. 12 servings. Bake Time: 55 to 60 minutes.