Torta di Zucca Barucca

Pumpkin Cake from the Veneto

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Dense and creamy at the same time, this cake comes from the town of Treviso in the Veneto. Once again, the use of pumpkin indicates Sephardic origins.


  • 1 sugar pumpkin or butternut squash, about 2 pounds
  • ¾ cup (


Halve the butternut squash or pumpkin, scoop out and discard the seeds and fibers, and cut into ½-inch dice. You should have about 4 cups.

Melt the butter in a large sauté pan over low heat. Add the squash, cover, and cook until it is falling-apart tender, and lump-free, about 25 minutes. Meanw