The Sapa cake is one of those desserts that tell stories, scents, and traditions all Sardinian. The sapa, or saba, is a sweet, dense, and fragrant cooked must that was used (and is still used!) to enrich special breads and desserts, especially in autumn. This cake has the flavor of childhood, village festivals, and ovens lit on colder afternoons. Perfect with tea or a glass of sweet wine!
If you’ve never tasted sapa cake, now is the right time to make amends. With few ingredients and lots of heart, you’ll bring an authentic slice of Sardinia to the table. Let me know if you liked it.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups All-purpose flour
- 3 eggs
- 1 tsp ground cinnamon
- 1 packet Saporita
- 1 packet Baking powder
- 1 cup raisins
- 1/4 cup candied fruits
- 200 g nuts (Walnuts, almonds, and hazelnuts)
- Zest of 1 lemon
- Zest of 1 orange
- 200 ml Sapa
- 1/2 cup granulated sugar
- 1 shot Limoncello or mandarin liquor
- to taste almonds
- to taste Colored sprinkles
- to taste Sapa for brushing
Tools
- Stand Mixer
- Spatula Silicone
- Baking Pan
Steps
Before starting, soak the raisins
In the bowl of the stand mixer, work the eggs with the sugar for a few minutes.
Add cinnamon, saporita, orange and lemon zest, Sapa, baking powder, and add the flour by spoonfuls.
Add the nuts and drained raisins and mix with the spatula.
Transfer the mixture to the greased and floured baking pan. Decorate with almonds and bake at 350°F for about 40 minutes.
Brush the surface with Sapa and add colorful sprinkles.
