Miascia (pronounced mee-AH-sha). What fond memories of tasting my first Miascia, in Bellagio. Enchanted by its unique flavor, many more samplings followed over the years! While consulting up north in the Lago di Como area, two chefs whipped up a cake for an afternoon treat. A simple batter with a handful of corn polenta grains added for good measure, they cut up an apple, a pear, chopped walnuts, then added them to the batter. What a wonderful autumn treat! So simple, so good.
If you love Lake Como, no doubt you’ve explored by land and by lake, most certainly at the table. Evolving over generations, Miascia is baked two different ways, as cake and as bread pudding. Every home cook and chef have their preferences, but all agree on preserving its rustic character by adding seasonal apples and pears. Perhaps a drizzle of golden honey. Both keep it moist, too. For a bit of spice, add two handfuls of cookie crumbs, amaretti, ginger, gingerbread, or spice, sprinkled into the bottom of the cake pan or mixed into the batter.
Miascia is a great “eating” cake, filled with goodies that delight even the seasoned cake-lover. Adorn simply, with sweetened mascarpone or whipped cream, serve any time of day or night. If you are lucky enough to have a bit leftover, toast thick slices. Enjoy every delicious bite!
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow since every baker prepares recipes differently. Baking temperatures include F/C/Gas Mark for convenience. Timing may vary with heat source. One PDF with photos. Makes one 9-inch/23-cm springform tube or Bundt cake. Bakes 2 1/4-inches/5.7-cm high.
12 servings. Bake Time: 55 to 60 minutes.