Cucuzza Cake Receita

This Cucuzza Cake recipe is a delicious twist on a classic, using the unique flavor of cucuzza squash (a long, green variety). Inspired by family tradition, this recipe is surprisingly easy and produces a moist, flavorful cake that's perfect for breakfast, brunch, or dessert. Even picky eaters will love it! My husband devoured almost a whole cake for breakfast – that's how good it is. Get ready to impress your family with this simple yet extraordinary cake. This recipe was adapted from an original that called for a longer baking time, but 45 minutes is usually perfect!

Preparo 20 min

Cozimento 60 min

Calorias 2538.8 kcal

Proteína 76g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Cucuzza Cake

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3 large eggs
1 ½ cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
Cucuzza
1 tablespoon orange zest
Crushed Pineapple
½ cup chopped pecans
Powdered Sugar
Milk
Almond Extract

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Como fazer Cucuzza Cake

Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1 teaspoon baking powder. Set aside.
In a large bowl, beat 3 large eggs with 1 ½ cups granulated sugar until light and fluffy. Add 1 cup vegetable oil and 1 teaspoon vanilla extract; beat well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Add 2 cups grated cucuzza squash, 1 tablespoon orange zest, 1 cup crushed pineapple (drained), and ½ cup chopped pecans. Gently fold into the batter.
Divide the batter evenly between the prepared loaf pans.
Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While cakes are still warm, prepare the icing by whisking together 1 cup powdered sugar, 2 tablespoons milk (or more, as needed), and ½ teaspoon vanilla extract until smooth and spreadable.
Glaze the tops of the cooled cakes with the icing.