Instructions:

Prepare the Fruit Mixture:

In a large mixing bowl, combine the chopped figs, dates, and softened raisins.

If using, pour the grappa or sweet white wine over the fruit to macerate. Set aside.

Infuse the Liquid:

In a medium saucepan, bring 750 ml of water to a boil.

Add the fennel seeds and orange zest.

Reduce heat and let simmer for about 10 minutes to infuse the flavors.

Cook the Polenta Base:

To the infused liquid, add the grated apples and lard or butter. Stir until the fat melts completely.

Gradually whisk in the polenta flour, ensuring there are no lumps.

Add a generous pinch of coarse salt.

Cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan, approximately 20 minutes.

Combine Ingredients:

Remove the polenta mixture from heat and allow it to cool slightly.

Stir in the all-purpose flour until fully incorporated.

Add the macerated fruit along with any remaining liquid, and mix thoroughly.

Finally, fold in the dissolved yeast mixture, ensuring even distribution throughout the dough.

Rest the Dough:

Cover the bowl with a clean cloth and let the dough rest in a warm, draft-free place for about 2 hours, allowing it to rise slightly.

Preheat the Oven:

Preheat your oven to 180°C (350°F).

Prepare for Baking:

Line a 9x13 inch baking dish with parchment paper.

Transfer the dough into the prepared baking dish, spreading it evenly with dampened hands or a spatula.

Bake:

Place the baking dish in the preheated oven and bake for approximately 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

Remove from the oven and allow the cake to cool in the baking dish.

Once cooled, cut into squares or desired shapes for serving.

Variations and Tips:

Vegan Option: Substitute lard or butter with a plant-based fat like coconut oil or vegan margarine. Replace honey with maple syrup or agave nectar.

Gluten-Free Version: Use gluten-free all-purpose flour in place of regular flour. Ensure all other ingredients, like polenta, are certified gluten-free.

Alcohol-Free: If avoiding alcohol, soak the dried fruits in orange juice or apple cider instead of grappa or wine.

Additional Flavors: Incorporate lemon zest or a teaspoon of ground cinnamon for extra aroma.

Nut Additions: Add pine nuts or chopped almonds to the dough for added texture and flavor.