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.
VOTE FOR YOUR FAVOURITE IN THE CATEGORY BEST DINING PUB OF THE YEAR! ![]()
We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2024. Click here to vote bit.ly/tasteawards2024![]()
Closing date for nominations 31st August 2024.
