This rich, moist cake is excellent served warm with ice cream, mascarpone cheese or custard. Its texture will remain soft and squashy, making it more of a baked pudding than a cake. Traditionally, the knobbly, slightly blueish-skinned Barucca pumpkin from the Chioggia area is used to make this torta, but any kind of butternut squash or firm orange-fleshed winter squash will work, as long as it isn’t too fibrous and stringy. What is special about this cake, apart from the flavour, is its glorious, bright orange colour.
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