Looking for an easy, traditional cake for Epiphany? Try the Venetian pinza sugar-free, gluten-free, and also without eggs or lactose. I reworked a recipe from the Venetian tradition, making it lighter with gluten-free flours (corn and buckwheat) and sweetened only with the sugars from dried fruit. The family liked it a lot because it is mildly sweet and light.
This is one of the oldest desserts of the Venetian peasant cuisine, a rustic preparation often made using leftovers from the Christmas festivities. The variant made with old bread is different and in the Vicenza area is called the torta putana. The pinza, instead, is prepared with a cooked cornmeal (like a polenta) and the addition of dried fruit.
Traditionally here in Vicenza it was customary on the evening of January 5th to burn the Befana (they called her the stria) in front of a bonfire while eating the pinza, drinking mulled wine, and singing folk rhymes for good luck for the new year and the harvest. One would watch the sparks to see where the wind carried them: if to the southwest it foretold rain and a plentiful harvest; if to the northeast it meant dry weather and scarce harvests.
If you want to see other traditional Venetian recipes try:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 1/3 cups fine cornmeal (fioretto (very fine))
- 9 tbsp buckwheat flour
- 1/4 cup extra virgin olive oil (mild)
- 1 2/3 cups plant-based milk
- 1 2/3 cups water
- 1/2 packet gluten-free baking powder
- 1/3 cup raisins (organic)
- 1/3 cup dried cranberries
- 8 Medjool dates (dried)
- 1 shot grappa (about 1.5 fl oz (45 ml))
- 1/3 cup almonds (chopped)
- 1 teaspoon fennel seeds (or kummel)
- 1 Renetta apple
Steps
Chop the almonds and set aside.
Soak the raisins and cranberries in the grappa. Cut the dates into small pieces.
In a pot pour the water and plant-based milk, bring to a gentle boil. Gradually sift in the two flours while whisking, and cook for 10–15 minutes until all the liquid is absorbed and a polenta-like mixture forms. Remove from heat, add the oil and stir, then add the baking powder and mix, the dates, the fennel seeds (or kummel), chopped almonds, raisins, cranberries and the grappa used for soaking. Finally add the peeled apple cut into small pieces.
Transfer the mixture into an oiled and floured baking pan and bake for 60 minutes at 356°F.
Pinza veneta ingredients
Pinza veneta flour
Tips from Timo and Lentils
You can use pine nuts instead of almonds, add dried figs, or other nuts and dried fruit. Most recipes you find online use a lot of sugar; for my taste the sweetness from the dates, raisins and dried cranberries is enough. Taste and adjust as needed — if necessary you can add a little rice malt syrup.
