Montanara Pinza
Pinza Montanara
A leavened Venetian cake with a pastry shell and a filling rich in jam, dried fruit, cocoa, and figs.
Pinza Montanara is a leavened baked cake with a simple yet hearty texture, designed for festive occasions and for those who appreciate rich yet unpretentious preparations. The soft and slightly firm pastry shell encloses a dense filling that combines jam with bitter cocoa, dried fruit, figs, and the citrusy scent of lemon. Zibibbo grapes soaked in rum add a rich aromatic note, while butter helps make the filling more enveloping. The prolonged baking at a moderate temperature allows the shell to brown without overly drying the center. Once baked, a brushing with honey and rum gives the surface a glossy and fragrant appearance. This recipe is traditionally from the Veneto region, as indicated for this recipe.
Instructions
ShareVoice reading
8 steps · natural Italian voice
Prepare the lievitino
20 minCrumble the fresh yeast in the flour and mix with some tablespoon of warm water, until you get a mixture soft and smooth. Cover it and let it rest for about 20 minutes in a warm place. lievitino It will be ready when it appears slightly swollen and shows the first signs of fermentation on the surface.
Knead the shirt
120 minJoin the lievitino Add the remaining warm water and the egg, then knead until the dough is smooth, elastic, and free of lumps. Cover with a cloth and let it rise for about 2 hours. When finished, the dough should be visibly increased in volume and soft to the touch.
Roll out the dough
Transfer the dough onto the cutting board and work it briefly to even out its consistency. Roll it out carefully until it reaches a thickness of about 2 centimeters (0.79 in), maintaining a fairly regular shape that allows you to easily distribute and enclose the filling.
Prepare the filling
Soak the zibibbo grapes in rum, then add them to the jam along with the almonds, chopped walnuts and hazelnuts, cocoa, chopped dried figs, melted butter, and grated lemon zest. Mix until smooth. a mixture thick and smooth. Don't add sugar: the jam's sweetness is sufficient.
Enclose the filling
Spread the filling on the rolled out dough, leaving a small edge free for sealing. Fold the dough over the filling and shape it into a semi-rectangular or round shape, without making a hole in the center. Carefully seal the pastry case to prevent the filling from leaking out during baking.
Complete the leavening
120 minCover the dough and let it rest for another 2 hours in a warm place. The dough will have risen properly when the dough appears puffy and lighter, while still maintaining its shape. Avoid moving it unnecessarily during this stage to avoid deflating the dough.
Cook the tongs
60 minBake at 180°C (356°F) for about 1 hour. Check the doneness by observing the surface, which should become golden brown, while the casing should be dry and firm. The filling inside will remain soft and dense, contrasting with the risen crust.
Brush with honey
Remove the tongs from the oven and immediately brush the still-warm surface with honey diluted in a little rum. Spread the topping evenly: the heat will make it easier to spread and make the surface shiny and fragrant. Let cool before serving, so the filling can set.
Chef's Tips
Proof the dough in a warm, draft-free environment: the jacket must be well puffed up before welcoming the filling and the second leavening.
Ingredients
- Ingredients for 4 people
- (3.53 oz) 100 g flour
- (1.76 oz) 50 g of fresh yeast (for the pasta shirt)
- 1 egg
- (10.58 oz) 300 g fruit jam, apricot or plum
- (2.65 oz) 75 g blanched and chopped almonds
- (2.65 oz) 75 g chopped walnuts and hazelnuts
- (0.88 oz) 25 g unsweetened cocoa powder
- (0.88 oz) 25 g of zibibbo
- 1 glass of rum
- (2.65 oz) 75 g dried figs
- (2.65 oz) 75 g melted butter
- grated peel of 1 lemon
Can't find it in the US?
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate