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PINZA VENETA (MEAL FLOUR CAKE FROM VENETO)
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 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
Method
Serves: 6
- 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
Please note:
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.
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