PINZA VENETA ( MEAL FLOUR CAKE FROM
VENETO)
 COMMUNITY
INGREDIENTS

300 g meal flour(farina gialla)
200 g flour
200 g butter, softened
200 g sugar
50 g sultanas, soaked in some aniseed liqueur
10 dry figs, cut in small pieces
1 apple cu in small pieces
1 tbsp aniseeds
1 tsp baking powder
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
METHOD

1.Put the meal and white flours in a pan with sugar.
2.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.
3.Cook for a further 20 minutes, always stirring the mixture
4.Pour in a rectangular cake tin lined with wet greaseproof paper and cook in the preheated oven at 170° until brown on the top
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