Preheat oven to 375°F (190°C).

Grease a 9-inch round cake pan with 1 tablespoon butter.

Sprinkle the pan with toasted bread crumbs, ensuring even coverage.

Bring 2 cups of water to a boil in a large, heavy-bottomed saucepan over medium-high heat.

Reduce heat to medium.

Slowly add 1 cup of coarse polenta or cornmeal in a steady stream, stirring constantly with a wooden spoon.

Stir in 1 teaspoon of salt and 2 tablespoons of extra-virgin olive oil.

Continue stirring until the polenta thickens and the water is fully absorbed, about 30 to 60 seconds.

Remove from heat.

Add 1/2 cup of sugar, 1/3 cup of raw pine nuts, 1/3 cup of golden raisins, and 1 cup of dried figs (quartered lengthwise).

Add the remaining 2 tablespoons of butter, 1 beaten egg, and 1 tablespoon of toasted fennel seeds.

Stir until thoroughly combined.

Add 1 cup of all-purpose flour.

Stir until thoroughly combined.

Scrape the batter into the prepared pan.

Smooth the top with a rubber spatula.

Bake for 45 to 60 minutes, or until a cake tester comes out clean.

Transfer the pan to a cooling rack.

Cool in the pan for 10 minutes.

Invert the cake onto a plate.

Invert again onto the cooling rack so the domed side is facing up.

Cool completely on the rack for 1 to 2 hours before serving.