Grappa Infused Italian Polenta Shortcake with Figs and Raisins
A rustic Italian dessert that transforms humble cornmeal into an elegant cake infused with grappa-soaked dried fruits. The coarse polenta creates a distinctive texture - tender yet slightly grainy - while grappa adds warmth and complexity to sweet figs and raisins. Pine nuts provide subtle crunch throughout. Perfect for dinner parties or special occasions when you want something uniquely Italian. This version stands apart by cooking the polenta fully before incorporating it into the batter, ensuring proper texture and preventing grittiness.
Ingredients
- ⅓ cup raisins, seedless
- 1 cup dried figs, cut into 1/4 inch piecesdates1:1dried fruit
sweeter and stickier texture
- ¼ cup grappabrandy or rum1:1alcohol
similar warmth and complexity
- 1 cup coarse cornmeal
- kosher salt
- 3 ½ tablespoons extra virgin olive oil, plus extra for smearing pan
- ½ cup granulated sugar, plus more for dusting
- ⅓ cup pignoli, toasted
- 1 egg, slightly beaten
- 1 cup all-purpose flour, plus more for dusting
Instructions
- 1
Preheat the oven to 400°F
- 2
Place the raisins and figs in a small bowl and cover with grappa, allow to sit for 30 minutes
- 3
Bring water to a boil in a medium-size saucepan, reduce heat to medium and whisk in cornmeal in a thin steady stream
- 4
Season with salt and add half of the olive oil, continue stirring as cornmeal thickens and pulls away from sides of pan for about 15 minutes, remove from heat
- 5
Add sugar, pine nuts, raisins, figs, remaining olive oil and egg, mix thoroughly to combine all ingredients
- 6
Add flour and mix well to form a smooth cake batter
- 7
Smear cake pan with olive oil and sprinkle lightly with flour if not using non-stick, turning upside down and tapping to remove excess
- 8
Place batter in pan and level top with spoon, sprinkle with sugar
- 9
Bake for 45-50 minutes
- 10
While cake is still warm, loosen sides from pan with knife and remove from pan
- 11
Serve with whipped cream and roasted fruit or fig compote
Tips
Toast pine nuts in a dry skillet for 2-3 minutes until fragrant to enhance their nutty flavor and prevent them from becoming soggy in the batter.
Let the grappa-soaked fruit mixture sit longer than 30 minutes if possible - up to 2 hours will develop deeper flavor integration.
Test doneness by inserting a toothpick into center - it should come out with just a few moist crumbs attached, not completely clean.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature or slightly warm with whipped cream and roasted fruit or fig compote
Common Mistakes
Add cornmeal gradually while whisking to avoid lumps forming in the polenta base
Cook polenta long enough until it pulls away from pan sides to avoid gritty texture in final cake
Substitutions
similar warmth and complexity
FAQ
Can I make this without grappa?
Yes, substitute with brandy, rum, or even orange juice for a non-alcoholic version. The alcohol adds depth but isn't essential for the cake's structure.
What if I can't find coarse cornmeal?
Fine cornmeal works but will create a smoother, less rustic texture. You can also use polenta flour found in Italian specialty stores.
How long will this cake keep fresh?
Store covered at room temperature for up to 3 days or refrigerate for 1 week. The flavors actually improve after the first day.