Pinza veneta

1 liter of milk

400 grams grated bread/breadcrumbs

250 grams dried figs, cut in small pieces

2 tablespoons corn oil/olive oil

250 grams raisins

A pinch of salt

2 eggs

100 grams fennel seeds

1 apple, sliced thinly

2 tablespoons of sugar

2 tablespoons of all purpose flour

16 grams baking powder

5 tablespoons “Grappa” (an Italian alcoholic beverage)

10 – 15 walnuts

In a mixing bowl, milk + breadcrumbs. Let rest for 30 minutes.

Add remaining ingredients except the walnuts. Mix well

Pour batter into a rectangular baking tin lined with baking paper.

Decorate with walnuts

Preheat oven at 190°C/15 minutes

Bake at 190°C/1 hour and 10 minutes

Hello everyone! Tomorrow, January 6, is the feast of the Three kings “Tre Re Magi” and as far as I could remember I have always eaten this typical cake here in the Veneto region called “Pinza”. This recipe was given to me by an officemate, Ciso.

Pinza – “Pinsa”

Honestly, every time I prepare this typical cake during this moment of the year brings me heartwarming memories of “Epifania” spent with family and friends. Unfortunately, this year will be different. Due to the pandemic. COVID-19 seems to lock everything but it can’t stop me from continuing this wonderful tradition. Happy Three Kings to all!

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