Cacavellu ( Corsican; pl. ''cacavelli''; also ''caccavellu''; ''caccaveddu'' in '' Suttanacciu'' dialect; from ) is a Corsican

cake Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...

generally shaped as a crown, made of yeast dough. It is a typical dessert of the village of Vico. In the

cuisine of Corsica The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those o ...

exists also a yeast cake called too ''caccaveddu'', typical of the region around

Sartène Sartène (; co, Sartè ; it, Sartena or ) is a commune in the department of Corse-du-Sud on the island of Corsica, France. Its history dates back to medieval times and granite buildings from the early 16th century still line some of the st ...

southern Corsica Corse-du-Sud (; co, link=no, Corsica suttana , or ; en, Southern Corsica) is (as of 2019) an administrative department of France, consisting of the southern part of the island of Corsica. The corresponding departmental territorial collect ...

: it is akin to the ''

Campanile A bell tower is a tower that contains one or more bells, or that is designed to hold bells even if it has none. Such a tower commonly serves as part of a Christian church, and will contain church bells, but there are also many secular bell tower ...

'' cake and like that is also traditionally prepared for

Easter Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...

Ingredients

Its main ingredients are

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

, salt, egg, sugar, shortening (''sdruttu''), '' aquavita'',

brocciu Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contai ...

, grated orange

zest Zest may refer to: Common usage * Zest (ingredient), the outer peel of a citrus fruit ** Zester, a tool for preparing zest ** Twist (cocktail garnish), a piece of zest * Zest (positive psychology), a component of character Brands * Zest (brand ...

and

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

. 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 {{france-dessert-stub