Next, whisk together all of the dry ingredients (polenta, flour, breadcrumbs, sugar, salt, cinnamon). Add the figs and raisins (except the reserved handful) to the polenta mixture and stir until coated with the flour.
In a separate bowl, mix together the milk, eggs, oil, and honey. Add the wet mixture to the dry and stir to form a smooth batter. The batter is quite prone to create lumps, so keep stirring with a whisk until you have a smooth mixture.
Finally, stir in the chopped apples, orange and lemon zests. Combine well. Pour into prepared pan, and then top with fig slices, being careful not to push them into the batter. Sprinkle with reserved raisins.
Bake for 50-60 minutes, or until browned and set. Let cool for 30 minutes. Run a knife around the edge of the pan, and loosen. Remove cake to a serving platter and sprinkle generously with powdered sugar. Serve warm or at room temperature sifting with more powdered sugar on top just before serving. Top with whipped cream or ice cream if desired. Keep leftovers refrigerated.
For an intense citrus flavor, use the zest of two oranges and lemons.
Omit raisins if you're not a fan.
You can use white cornmeal instead of yellow if you prefer.