Pinza Veneta – Sweet Cornmeal Cake from Venice, Italy (Vegan)

Hearty cake with polenta, raisins soaked in grappa, pine nuts, fennel seeds,
orange juice, and dried figs and dates. These additions vary depending on the
regional tastes and history.

Servings: 1 sheet cake

Author:

Prep Time
30 minutes

Cook Time
1 hour

Course:

Dessert dolce

Cuisine:

Italian

Keywords:

Polenta Venice

Instructions

1 Preheat oven to 360 °F
2 Put toasted fennel seeds and raisins in a bowl and add the grappa. Set aside to
soften and flavor the fennel seeds and raisins.
3 In a medium pot over the stove, bring the almond milk and 1 cup of water to a
boil. Add the polenta a bit at a time and whisk it in. Turn down the heat to low
and cook for 10 minutes, stirring continuously. Remove from heat and pour cooked
polenta into a large bowl to cool.
4 To the cooked polenta, add the sugar, orange juice, and zest. Stir to combine.
Then stir in the baking soda or (Paneangeli Lievito)
5 Stir in the raisins, fennel with the grappa. Add dates, figs, pine nuts and oil.
Mix well.
6 Adding one half at a time, stir in the all-purpose flour, careful not to
overmix. The batter should be fairly stiff – thicker than pancake batter, but
not as stiff as bread dough.
7 Smooth batter into a parchment-lined 9" x 11" baking dish.
8 Bake for 60 minutes or until golden brown and pulling away at the edges.
9 Cool for 30 minutes before serving. This cake will keep in the fridge for up to
one week. Pinza Veneta is best reheated a bit after taken from the fridge.

Buon appetito!

Pinza Veneta – Sweet Cornmeal Cake from Venice, Italy (Vegan)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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