Torta di Zucca con Rosemarino - Pumpkin Cake with Rosemary
Prep time
Cook time
Total time
Adapted from Gina De Palma of Babbo Restaurant New York City
Recipe type: Dolce
Serves: 18 generous servings
  • ½ cup pine nuts
  • 1 cup golden raisins
  • ½ cup boiling water
  • 4 Tbs. Grappa
  • 2 cups cake flour
  • ½ tsp. of kosher salt
  • 2 tsp. baking soda
  • 4 large eggs
  • 1½ cup light brown sugar, packed
  • 2 Tbs. finely chopped fresh rosemary leaves
  • 1½ cup extra virgin olive oil
  • 2 cups canned pumpkin puree
  • ½ cup golden raisins
  • ⅓ cup Grappa
  • 1 cup good quality robust honey
  • 1 large sprig of rosemary
  • ⅓ cup pine nuts
  • 1 bunch or fresh rosemary
  1. Preheat the oven to 325ยบ. Lightly oil a 9x13 inch baking pan (with removable bottom if available) and then line the pan with parchment paper, oil the parchment paper.
  2. Pour the boiling water over the golden raisins and allow them to sit for 15 minutes, drain well and add the grappa to the raisins.
  3. Sift together the cake flour, salt and baking soda and set aside.
  4. Place the eggs and the light brown sugar in the work bowl of an electric mixture and beat on high until the mixture is light in color, almost a golden and foam like in consistency. This may take 4 to 6 minutes, stop once to scrape down the bowl. Add the rosemary leaves and mix until incorporated. Adjust the mixer to low speed and slowly add the olive oil until it has all become incorporated and the mixture is homogeneous.
  5. Stop the mixer and add the dry ingredients by hand at first, then beat on low, scraping down once. Continue briefly to make sure there are no flour lumps, add the pumpkin and beat until smooth. Stir in the grappa soaked raisins and pine nuts.
  6. Pour the batter into the prepared pan, smoothing out the top by gently shaking the pan back and forth.
  7. Bake for about 40 minutes or unit the cake is firm at the center. Cook on a wire rack for 20 minutes, remove and continue to cool. The cake can be wrapped and stored for a day.
  8. Combine the ½ cup of golden raisins and ⅓ cup of grappa in a glass jar and allow to sit for at least one day. I often have these on hand as they will keep indefinitely and the longer they sit the better. Heat the cup of honey lightly in a small saucepan along with the rosemary sprig, pour into a glass jar and reserve.
  9. Torta di Zucca may be sliced and presented with a simple garnish of rosemary and pine nuts or individually served with some of the grappa raisins, pine nuts, and a drizzle of the rosemary-honey.
Recipe by LaBellaSorella at