Recipe for “bustrengo” (regional cornmeal and apple cake)
- 100 g of cornmeal flour
- 200 g of white flour
- 100 g of breadcrumbs
- 200 g of sugar or honey
- 3 eggs
- ½ litre of milk
- 100 g of raisins
- 100 g of chopped, dried figs
- peel of 1 lemon
- peel of 1 orange
- ½ kg of apples, peeled and cut into pieces
- ½ glass of extra-virgin olive oil
- 1 teaspoon of salt
Make a firm dough by kneading together the two types of flour, breadcrumbs, eggs, olive oil and salt, amalgamating with the milk. Then add the apples, dried figs and raisins and the grated peel of the lemon and orange.
Lightly grease a baking tin with some olive oil, pour the mixture into it and place the tin in an oven, pre-heated to 160/170°C, for about 50/60 minutes.
Cut into chunks and serve with a glass of sweet wine or raisin wine.