You begin by preparing the polenta. Boil 1 L of water and then add the yellow flour, mixing for 30-40 minutes in order to obtain a smooth polenta. Leave the polenta to cool in a dish. Cut the dried figs into pieces and grate the lemon. Once the polenta has cooled down a bit add the butter and soft wheat flour, then the fennel seeds, raisins, cane sugar, pine nuts and dried figs.
Mix well until the ingredients are united and the mixture homogeneous. Next pour the mixture into a buttered and floured dish and bake in the oven at 250 degrees for 45-50 minutes. To see if the dessert is cooked, prick with a toothpick; if it comes out clean the cake is ready. Take out of the oven and leave to cool. Serve cold or at room temperature with mulled wine.