Inuliata ( Corsican; sometime frencified in ''inuliate''; pl. ''inuliate''; meaning: "oiled" ) is a Corsican cake generally shaped as a circle, made of

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 constit ...

dough. The cake is typical of 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 ...

and originates from the city of Ajaccio in

Corse-du-Sud 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 ...

. ''Inuliata'' is prepared during the

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 ...

week.

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 ...

powdered sugar Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, p ...

, olive oil and dry

white wine White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. ...

. A dough is prepared with flour, almost all the sugar and the oil, white wine at yeast dissolved in some water. The dough is kneaded, left to rest and rolled out in a circle 1.5 cm high. Its edges are thoroughly pinched by hands and the dough is pierced with a fork. The cake is brushed with olive oil (thence its name), dusted with the rest of the sugar, put on a plate greased with olive oil and baked one hour in moderate oven.

References

Corsican desserts Easter cakes {{france-dessert-stub