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.
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Lincolnshire Life Magazine Newsletter 12/25 - mailchi.mp/lincolnshirelife.co.uk/lincolnshire-life-magazine-newsletter-12-25