Miascia: The Lake Como Cake
Someone somewhere in the universe once said, “Good cake isn’t cheap, cheap cake isn’t good”, but that’s not the case when it comes to Miascia – a type of bread cake that has been enjoyed among the lovely villages of Italy’s Lake Como for several generations.
Considered an impromptu “poor man’s cake”, Miascia is traditionally made with cheap ingredients, including stale bread, milk, and pine nuts, along with dried and/or fresh fruit to compensate for the lack of sugar, which was once considered a luxury reserved for the rich. The result is a deliciously moist (and surprisingly healthy) bread pudding type cake that is often enjoyed as a main course meal or in little nibbles throughout the day.
With this recipe, we took all of the traditional ingredients and added in some extras to make an even sweeter (and maybe just a tad less “healthier”) cake. Then we topped it off with another classic Northern Italian treat called “mostarda di frutta” – a type of Italian candied fruit traditionally used as a condiment for meats, yet makes the perfect topping for this delicious cake that didn’t last for more than an hour in our kitchen before it disappeared.
So, go ahead and grab all of your ingredients and cooking tools, and be prepared to wow your family and friends with this Lake Como-inspired Italian cake!
- 14 ingredients
- 8 servings
- Cooking time
You have all the ingredients, let's start cooking!
Enjoy your meal, hope you had fun with us!
Directions0/0 steps made
In a 4-quart container, combine half and half, brown sugar, white sugar, eggs, Amaretto, salt, vanilla extract, and zests.
Whisk to combine and add bread and cookies, then stir.
Allow to soak overnight in refrigerator and move on to create your Italian candied fruit topping (if desired).
Take container out of fridge and stir in chocolate chips, pine nuts and golden raisins.
Pour into a 10-inch by 4-inch cake pan and bake at 350° for 45-60 minutes.
Allow to cool, top with the Italian candied fruit, then serve and enjoy!