Smegiassa
Smegiassa is a rustic Veneto pumpkin and cornmeal cake from the Polesine and Chioggia traditions. It is dense rather than fluffy, packed with cooked pumpkin, apples, raisins, figs, nuts, and molasses, then baked in a shallow slab and served in sturdy squares.
π Recipe adapted from Wikidata (Dessert)
Stir pumpkin puree, molasses, orange zest, and salt together until smooth.
Mix in cornmeal and whole wheat flour to make a thick batter.
Fold in apple, raisins, figs, walnuts, and hazelnuts.
Spread the mixture in an oiled shallow pan, keeping it only a couple of centimeters thick.
Bake until firm, browned at the edges, and sliceable; serve warm or at room temperature.
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