Italian pumpkin cake (Torte di zucca barucca) from Sesame & Spice: Baking from the East End to the Middle East (page 48) by Anne Shooter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkins.

  • CourtneyT on February 07, 2026

    I decided to try this recipe as I still have butternut squash needing to be used. I made a few minor tweaks- I roasted the pumpkin without oil and I drained the resulting purée to remove the excess moisture. I was also impatiently waiting for my husband to get back from the store with the oranges so I soaked the raisins in orange liqueur rather than orange juice. The “cake” is dense, moist and has a consistency similar to bread pudding. This is not a cake in the traditional sense at all but if you like pumpkin pie, you’re probably going to enjoy this.

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