Stone Ground Cornmeal Cake with Figs, Raisins, and Almonds
Ingredients
- 1 cup stone ground cornmeal
2 cups water
- Entity
- water
- Category
- liquid
- Wikidata
- Q283
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
1/2 cup sugar
- Entity
- sugar
- Category
- sweetener
- Wikidata
- Q11002
1/4 cup butter
- Entity
- butter
- Category
- fat
- Wikidata
- Q106928594
- 1/3 cup slivered almonds
1/3 cup raisins
- Entity
- raisins
- Category
- fruit
- Wikidata
- Q13186
3/4-1 cup dried figs (chopped)
- Entity
- dried figs
- Category
- fruit
- Wikidata
- Q100557336
1 egg (lightly beaten)
- Entity
- egg
- Category
- protein
- Wikidata
- Q93189
1 cup flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
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Instructions
Boil 2 cups of water. Add cornmeal slowly while stirring.
Turn heat to medium. Stir until thick and porridge begins to pull from the pan wall.
Add salt and 1 TBL olive oil. Remove from heat.
Add all ingredients except the flour and mix well.
Add flour and just mix until combined.
Butter a cake pan and dust with cornmeal or breadcrumbs.
Bake at 400°F for 35–50 minutes until done.
Cool and serve.