Pinza Veneta (Meal Flour Cake From Veneto)
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Put the meal and white flours in a pan with sugar. Add hot water and cook to obtain quite a stiff polenta. Keep on mixing and after 20 minutes add the butter, sultanas , liqueur, aniseeds, dry figs and apples. Cook for a further 20 minutes, always stirring the mixture Pour in a rectangular cake tin lined with wet greaseproof paper and cook in the preheated oven at 170° until brown on the top
Put the meal and white flours in a pan with sugar. Add hot water and cook to obtain quite a stiff polenta. Keep on mixing and after 20 minutes add the butter, golden raisins , liqueur, aniseeds, dry figs and apples. Cook for a further 20 minutes, always stirring the mixture Pour in a rectangular cake tin lined with wet greaseproof paper and cook in the preheated oven at 170° until brown on the top
Introduction
This cake is from Veneto region: It's traditionally made the Twelfth Night 's eve and it's eaten coming home from the bonfires . The cake is dense and moist, made with paysan "poor" ingredients
This cake is from Veneto region: It's traditionally made the Twelfth Night 's eve and it's eaten coming home from the bonfires . The cake is dense and moist, made with paysan "poor" ingredients
Ingredients
Serves: 6
Metric
Cups
- 300 grams meal flour (farina gialla)
- 200 grams flour
- 200 grams butter (softened)
- 200 grams sugar
- 50 grams sultanas
- aniseed liqueur (to soak the sultanas in)
- 10 dried figs
- 1 apple (cut into small pieces)
- 1 tablespoon aniseed
- 1 teaspoon baking powder
- 11 ounces meal flour (farina gialla)
- 7 ounces flour
- 7 ounces butter (softened)
- 7 ounces sugar
- 2 ounces golden raisins
- aniseed liqueur (to soak the sultanas in)
- 10 dried figs
- 1 apple (cut into small pieces)
- 1 tablespoon aniseed
- 1 teaspoon baking powder
Method
Pinza Veneta (Meal Flour Cake From Veneto) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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