• Ingredients: 25
  • Serves: 6
  • Prep: 20 mins
  • Bake: 1 hour 15 mins (includes cooling time)

Cornmeal and fig cake with pine nuts with diced dried calimyrna figs, raisins, pine nuts, fennel seeds. To make this cornmeal and fig cake with pine nuts for 6 persons you will need 20 mins for preaparation and 1 hour 15 mins (includes cooling time) for baking.


For cannoli shells

For filling

  • Special equipment: a pasta maker; a 4- to 4 1/4-inch round cookie cutter; a deep-fat thermometer; 6 metal cannoli tubes; 2 heavy-duty oven mitts; a pastry bag fitted with a 3/4-inch plain tip
  • Garnish: confectioners sugar


  • Large chocolate shards or curls
  • Additional toasted husked hazelnuts
  • Candied orange peel strips


Increase heat to medium-high and add:

Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:

  • 2 1/2 tbsps. dark rum
  • 1 tsp. vanilla extract


  1. Step 1 Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl.

    For this step you will need

  2. Step 2 Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture.

    For this step you will need

  3. Step 3 Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
  4. Step 4 Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes.

    For this step you will need

  5. Step 5 Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.

Nutrition information

Calories 320 Carbohydrates 48 g (16%)
Fat 10 g (15%) Protein 7 g (13%)
Saturated Fat 3 g (15%) Sodium 92 mg (4%)
Polyunsaturated Fat 3 g Fiber 2 g (7%)
Monounsaturated Fat 3 g Cholesterol 131 mg (44%)