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Pinza veneta
Polenta and fig Epiphany cake
Pinza: the Veneto's Epiphany cake of polenta, dried figs, raisins and fennel seed
Pinza belongs to the eve of Epiphany in the Veneto and Friuli, when bonfires called panevin are lit in the fields and the smoke is read for the coming harvest; slices of pinza and mulled wine are handed round beside them. It is a dense, moist country cake of polenta and wheat flour, sweetened with dried figs, raisins and a little sugar, and scented with fennel seed and orange. Old recipes soak the raisins in grappa; here they are soaked in warm milk, keeping it alcohol-free. Serve it warm or cold in fat wedges. Chef's tip: cook the polenta into a soft porridge first, as dry cornmeal stirred straight into the batter stays gritty.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 3 ¼ cups milk
- 5 ½ oz fine polenta (cornmeal)
- 1 ¾ oz butter
- 3 ½ oz soft brown sugar
- 1 pinch salt
- 3 ½ oz raisins
- 5 ½ oz dried figsdiced
- 4 oz plain flour
- 1 tsp baking powder
- 1 tsp fennel seeds
- 1 orangezest only
- 1 egg
- 2 tbsp pine nuts (optional)
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan) and butter a 24 cm round tin.
Step 2: Bring 3 ¼ cups milk to a simmer, then whisk in 5 ½ oz fine polenta (cornmeal) in a thin stream. Cook over a low heat, stirring, for 10 minutes until it is a thick porridge.
10 minStep 3: Take off the heat and stir in 1 ¾ oz butter, 3 ½ oz soft brown sugar and 1 pinch salt. Leave to cool for 10 minutes.
Step 4: Beat in 1 egg, then fold in 4 oz plain flour mixed with 1 tsp baking powder, followed by 3 ½ oz raisins, 5 ½ oz dried figs, 1 tsp fennel seeds and 1 orange. The batter will be thick, like a soft dough.
Step 5: Spread in the tin, smooth the top and scatter over 2 tbsp pine nuts if using.
Step 6: Bake for 50–60 minutes, until the top is deep golden with dark edges and a skewer comes out slightly moist but not wet. A common mistake is expecting a light sponge: pinza is meant to be dense and pudding-like in the middle.
55 minStep 7: Cool in the tin for 20 minutes before turning out. Slice warm or keep wrapped for 4 days.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pinza veneta take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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