Polenta & honey cakes with dried figs

Method

1. Whip the egg yolks and the honey for 15 minutes with an electric whisk until you have a light and fluffy mixture. 
2. Heat the milk and pour it on the eggs while still whipping. 
3. Whip the mixture for another 5 minutes until it becomes fluffy and light.
4. Transfer everything into a pan and start cooking over a low heat. 
5. Gradually add the polenta flour, continuously stirring with a hand whisk until the mixture comes to the boil. 
6. Turn off the heat and add the figs, chopped.
7. Pour the mixture into 6 small moulds (the size of a muffin), oiled and floured, and cook in a preheated oven at 180 °C for 25 minutes. 
8. Allow to cool once done. 
9. In the meantime, prepare the syrup: melt the honey in water in a saucepan, add the figs and cook for 15 minutes in order to obtain a syrup.
10. Arrange the little cakes on serving plates and use a spoon to drizzle them with some of this 'elixir'. 
11. Serve with a half dried fig each.

This recipe was created by the foodblogger Elena Levati for Noberasco.

Chef's tip

You can replace cows' milk with any non-dairy milk if you prefer. If you want to make this dessert vegan, leave out the egg yolks and add two mashed bananas instead.

Serving suggestion

This dish is ideal served as a dessert or enjoyed on its own for breakfast or as an afternoon snack, together with a nice cup of tea.

Wine selection

Barbera d’Asti DOCG or Moscato

Family tip

For an extra crunchy bite, top each little cake with some crushed walnuts.

Dish history

Here comes an unconventional, delicious yet light dessert for all of you sweet-lovers out there! Discover these little cakes, savour the sweet and moist note of honey combined with that singular fig taste and polenta texture: a real delight! Free of artificial sweeteners, this 100% natural dessert is a healthy and light option for all those who believe that 'we are what we eat'. Enjoy!