Pinsa veneta (cornmeal cake)

Pinsa veneta (cornmeal cake)
  • 500 ml. milk
  • 250 gr. stale bread
  • 100 gr. cornmeal
  • 150 gr. sugar
  • 4 eggs
  • 60 gr. walnuts
  • 60 gr. pine nuts
  • 250 gr. golden apples
  • 10 gr. orange zest
  • 60 ml. grappa
  • breadcrumbs for the cake pan
  • cane sugar
  • salt


Soak the stale bread in the milk in the morning and then pass it through a colander in the afternoon. Add the sugar and cornmeal, stir well and put on the head to boil. Peel the apples and slice thinly; place them on a baking pan, sprinkle with cane sugar and bake at 160° for 10 minutes.

Drain them and add them to the bread with raisins and figs, after having softened them in water. Add the rest of the ingredients (keeping a few pine nuts aside) and mix everything well. Grease a cake pan with butter, sprinkle with breadcrumbs and pour in the dough to 3/4 of its capacity. Decorate with some pine nuts and cane sugar and bake in the oven at 160° for 30 minutes.

Recommended wine: Breganze Vin Santo.


Recipe from "Cucina Veneta di Montagna” - Terraferma publishing.