Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

PINZA VENETA (MEAL FLOUR CAKE FROM VENETO)

Related Nigella Recipes

Related Community Recipes

Serves: 6

Print
  • Vegetarian
What does this mean?

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

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures
  • 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

Method

  1. Put the meal and white flours in a pan with sugar. Add hot water and cook to obtain quite a stiff polenta.
  2. 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

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment