PINZA and BRULE' WINE

INGREDIENTS:
for the cake:
250gr of 00 type flour
250gr of yellow flour
150gr of butter
150gr of sugar
100gr of raisins
100gr of citron-rind
150gr of dried figs
50gr of walnuts
300gr of apples
300gr of pears fennel seeds, yeast, salt
"Grappa"

for the brule' wine:
one litre of white wine
cinnamon carnation clove
an orange peel and dried prune
sugar and honey

PREPARATION:
Cook the two types of flour in a saucepan for about 30 minutes together with the salt, yeast and a quantity of water that is equal to two times the weight of the two types of flours combined.
Remove it from the flame and add the butter, sugar, raisins dipped in "Grappa" and the rest of the ingredients cut up in pieces. Pour the mix into a buttered and floured cake dish and cook at 170°C for an hour.
Warm the white wine in a pot and add the aromas: attention, the wine must not boil. Leave it in infusion for about 15-20 minutes without removing it from the flame. Allow the cake to become warm prior to removing it from the oven and serve it accompanied by the brule' wine. This cake is traditionally consumed on Epiphany night, during the Panevin festival.

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