Pince de bassa
Serving size: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
Featured in:
December 2012
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
150g yellow cornmeal flour
150g self-raising flour
50g butter at room temperature
50g chopped dried figs
50g chopped walnuts
50g sultana
70ml warm milk
70g caster sugar
The zest of 1 orange
Pinch salt
Featured in:
December 2012
Method:
Place the two flours, salt, lemon zest and butter in a large bowl and mix well. Add the warm milk and make a lump free batter. Add the rest of the ingredients and pour in a buttered and floured cake tin.
Bake at 180C for 30 minutes or until golden brown in colour.
Let the cake cool down for 10 minutes and serve.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Our February issue is now on sale.![]()
![]()
As well as Lincs Co-op stores, newsagents and supermarkets across the county, you can buy your copy of Lincolnshire Life each month from these independent outlets:![]()
International Bomber Command Centre – Lincoln![]()
Vine House Farm Shop & Cafe – Deeping St Nicholas![]()
The Granary Farm Shop – Wragby![]()
Mountain's Farm Shop – East Heckington![]()
Doddington Hall and Gardens – Doddington![]()
Farmer Browns Ice Cream – Huttoft![]()
Fisher’s Farm Shop – Stallingborough![]()
A little bit of Lincolnshire – Steep Hill, Lincoln![]()
J. Shaw & Son – Alvingham![]()
No. 12 Chocolatier – Kirton in Lindsey![]()
Pennells Lincoln – South Hykeham![]()
Uncle Henry's – Grayingham![]()
Rock Caistor – Caistor![]()
The Wolds Edge – Market Rasen![]()
Belvoir Retail Village at Belvoir Castle – Belvoir