Sapa cake is one of those desserts that tells stories, scents, and all Sardinian traditions. Sapa, or saba, is a sweet, thick, and fragrant cooked must used to enrich breads and special 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 dessert wine!
If you’ve never tasted sapa cake, now is the time to fix that. With few ingredients and a lot of heart, you will bring an authentic slice of Sardinia to your 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 Type 00 Flour
- 3 eggs
- 1 tsp ground cinnamon
- 1 packet Saporita
- 1 packet Baking powder
- 1 cup raisins
- 1/3 cup candied fruit
- 1 3/4 cups mixed 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 liqueur
- to taste almonds
- to taste Colorful sprinkles
- to taste Sapa for brushing
Tools
- Stand Mixer
- Spatula Silicone
- Cake Pan
Steps
Before starting, soak the raisins
In the stand mixer bowl, work the eggs with the sugar for a few minutes.
Add cinnamon, saporita, orange and lemon zest, Sapa, baking powder, and flour by spoonfuls.
Add the nuts and drained raisins and mix with the spatula.
Transfer the mixture into a greased and floured cake pan. Decorate with almonds and bake at 350°F for about 40 minutes.
Brush the surface with Sapa and add colorful sprinkles.
