Best 2 Cucuzza Cake Recipes
In the realm of Italian cuisine, cucuzza cake stands out as a unique and delectable treat, capturing the essence of summer with its vibrant green color and refreshing flavor. This delectable cake, also known as torta di cucuzza or zucchini cake, hails from the southern regions of Italy, where the abundance of fresh zucchini during the summer months inspired resourceful home cooks to create this culinary gem.
The primary ingredient, cucuzza or zucchini, a versatile vegetable renowned for its mild flavor and tender texture, takes center stage in this unique cake. Combined with simple yet essential ingredients like flour, sugar, eggs, and a touch of baking powder, cucuzza cake emerges as a symphony of flavors and textures. Its moist, spongy crumb harmonizes perfectly with the delicate sweetness of the zucchini, while hints of lemon zest and cinnamon add a delightful zest and warmth.
This article presents a collection of curated cucuzza cake recipes, each offering a unique twist on this classic Italian dessert. From the traditional recipe that embodies the essence of simplicity to variations that incorporate ricotta cheese, chocolate chips, or even a savory filling, these recipes cater to diverse tastes and preferences.
Whether you seek a classic cucuzza cake that evokes the charm of Italian home cooking or a creative interpretation that pushes the boundaries of flavor, this article offers a culinary adventure that will leave you craving more.
CHOCOLATE CUCUZZA CAKE
I created this recipe to use up the abundance of cucuzza squash I have growing in my garden. Cucuzza is a long green Italian squash with a mild nutty flavor. If you don't have cucuzza, you can substitute zucchini.
Provided by Kim D.
Categories Dessert
Time 1h8m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
- Add eggs, one at a time beating well after each addition.
- Add vanilla and beat well.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
- Add dry ingredients to the creamed mixture, alternately with buttermilk.
- Stir in shredded cucuzza.
- Pour batter into a greased 13X9-inch baking pan.
- Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
- Allow cake to cool on a wire rack for about 10 minutes.
- Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
- Spread over warm cake.
- Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
- Cool cake completely before serving.
- ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
CUCUZZA CAKE
My Aunt Mae used to grow cucuzza's in her back yard when I was a little girl. Cucuzza is a long, green squash. She normally fried them up and served them with spaghetti every Sunday. I recently found this recipe for cucuzza cake. I made it last weekend and my family loved it... even the picky kids! My husband ate almost a whole cake for breakfast and asked me to bake some more! I guess I will be making this cake often! The original recipe said to bake for one hour, but my cakes were done at 45 minutes.
Provided by Kim D.
Categories Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, cinnamon, baking soda and baking powder together and set aside.
- Beat eggs with sugar, oil and vanilla.
- Add flour mixture to egg mixture, mix well.
- Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
- Mix well.
- Divide batter into 2 greased loaf pans.
- Pan should be about 1/2 full.
- Bake for 45 minutes, or until cakes test done.
- Let cool for about 10 minutes.
- Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
- Remove cakes from pans and glaze tops of cakes while warm.
Tips:
- Select the right cucuzza: Choose firm, young cucuzza with a deep green color. Avoid cucuzza that is yellow or has soft spots.
- Peel and grate the cucuzza: Use a vegetable peeler to remove the skin from the cucuzza. Then, grate the cucuzza using a grater with large holes.
- Squeeze out the excess moisture: Place the grated cucuzza in a colander and press down on it with a spoon to remove excess moisture.
- Use fresh ingredients: For the best flavor, use fresh ingredients whenever possible.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Cucuzza cake is a delicious and easy-to-make dessert. It is perfect for any occasion, and it is sure to be a hit with your family and friends. With its unique flavor and texture, cucuzza cake is a truly special treat. So next time you are looking for a new dessert recipe, give cucuzza cake a try. You won't be disappointed!
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