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Pinza Veneta (Meal Flour Cake From Veneto)

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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
  • Tell us what you think