Cacavellu

Cacavellu (Corsican language, Corsican; pl. ''cacavelli''; also ''caccavellu''; ''caccaveddu'' in ''Corsican_language#Dialects in Corsica, Suttanacciu'' dialect; from ) is a Corsica, Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the village of Vico, Corse-du-Sud, Vico.

In the cuisine of Corsica exists also a yeast cake called too ''caccaveddu'', typical of the region around Sartène in southern Corsica: it is akin to the ''Campanile (cake), Campanile'' cake and like that is also traditionally prepared for Easter.

Ingredients

Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (''sdruttu''), ''grappa, aquavita'', brocciu, grated orange zest (ingredient), zest and olive oil. After dissolving yeast in some warm water, flour, eggs, ''aquavita'' are mixed into a dough, which is kneaded and left to rest one hour. Then ''brocciu'' is passed through a sieve and mixed with eggs, sugar and grated orange zest. The dough is rolled out as a disk, the brocciu mix is put on its outer part, then a hole is made in the middle and the edges of the dough are raised and pressed together enclosing the mix in it, so that a doughnut results. The cake is put on a plate greased with olive oil and is baked one hour in warm oven.

References

Corsican desserts
Easter cakes

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