Pince de bassa

Serving size: 4
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.



Never miss a copy!

Big savings when you take out a subscription.

BEST DINING PUB OF THE YEAR - VOTING FOR YOUR FAVOURITE! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations. Closing date for nominations 26th August 2022. ... See MoreSee Less

18 hours ago  ·