Neapolitan Sweet Casatiello: the soft surprise of Campanian Easter.
If I say “Casatiello”, many immediately think of the rustic version, full of cured meats and cheeses.
But there is another soul of this pastry, equally rooted in tradition and incredibly theatrical: the Sweet Casatiello from Naples.
It is an ancient recipe, typical of the Easter period, that transforms the idea of casatiello into a tall, fragrant leavened cake decorated for celebration.
If you are looking for a dessert that is at once soft, tasty and full of history, you are in the right place.
Let’s be honest: the only “drawback” of this preparation is that it takes time.
It is not a dessert for those in a hurry, but for those who love the ritual of cooking.
In the traditional Neapolitan recipe, the sweet casatiello is prepared strictly with sourdough (the criscito).
This option gives incredible aromas, but you must plan many extra hours of rising compared to brewer’s yeast.
Whatever your choice, the final result will reward every minute of waiting: a cloud-like texture that melts in your mouth.
Speaking of tradition, in Naples the essential ingredient for softness would be lard.
I, however, chose differently: I preferred to substitute it with butter to avoid making it overly greasy and heavy, while still preserving its melt-in-the-mouth quality.
Of course, cooking is freedom: if you love the old flavors and want to follow the orthodox tradition, you can use lard in the same quantities.
What makes the Sweet Casatiello truly unmistakable is its white sugar glaze, called “naspro”, covered with a shower of colorful sprinkles (the diavolilli).
It is a cake that brings cheer to the table just by looking at it!
All that’s left is to roll up your sleeves and prepare it with me, following the recipe and the step-by-step photos I prepared for you.
I’m very curious to know what you think and, above all, I want to know how it turned out for you! Write to me in the comments and tell me about your experience with this giant of Campanian pastry.
Approx. 360 kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian regional
- Region: Campania
- Seasonality: Easter
Ingredients for making the Neapolitan Sweet Casatiello
- 1/2 cup + 1 tbsp Flour (about 70 g)
- 2 tbsp + 1 tsp Warm water (about 35 ml)
- 1/2 oz Fresh brewer's yeast (about 13 g) — or approx. 1 1/4 tsp active dry yeast
- 4 Small eggs
- 4 cups Manitoba (high-gluten) flour (500 g)
- 1 cup Sugar (200 g)
- 7 tbsp Butter or lard, softened (about 100 g)
- 3 tbsp + 1 tsp Whole milk (about 50 ml)
- 1/4 cup Strega liqueur (or another liqueur of your choice) (about 60 ml)
- Grated zest of 1 lemon
- 1 tsp Liquid vanilla or 1 packet of vanilla powder
- 1 pinch Salt
- 1 Egg white
- Powdered sugar (about 50 g)
- Lemon juice
- Colored sugar sprinkles (about 30 g)
Tools
- 1 Bundt / ring mold Panettone mold
Preparation of the Neapolitan Sweet Casatiello
First of all prepare the sponge (biga) by placing the fresh brewer’s yeast dissolved in warm water and 70 g of flour (about 1/2 cup + 1 tbsp) in a bowl, mixing well until you obtain a smooth ball.
Let it rise for about 1 1/2 hours, or until doubled.
In the mixer bowl or stand mixer combine the flour, sugar and grated lemon zest and mix; then add the risen sponge, start the mixer at low speed and add the warm milk, one egg at a time, the vanilla, the softened butter, a pinch of salt and the liqueur, keeping the mixer on low speed and working for at least 10 minutes.
Meanwhile prepare the mold for the casatiello: you can use the 1 kg panettone mold (about 2.2 lb capacity), or the American chiffon cake pan. I once used the chiffon cake pan and this time, as in the photo, I used a slightly wider high-sided ring mold.
Butter and flour the mold and when you have finished working the dough put it into the mold.
Let it rise for 5 to 10 hours, depending on the environment where you put the dough to rise; it should double in size.
Bake in a preheated oven at 338°F (170°C) for about 50 minutes, checking for doneness.
When baked, remove from the oven and let cool well.
Prepare the glaze by whipping the egg white until stiff, then add the powdered sugar and a few drops of lemon juice, continuing to whip the mixture; spread it over the surface of the casatiello and let the glaze dry in the open air for a few hours.
When it has dried for at least 40-50 minutes, add the colored sugar sprinkles.
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If you wish, you can also take inspiration from my Easter collection
Fragrance: For an authentic aroma, don’t forget to be generous with millefiori water or orange blossom water.
It’s that typical scent that makes the Sweet Casatiello immediately recognizable as “Easter in Naples”.
The mold: Use a tall mold with a hole (the one for leavened cakes), so it will grow majestically upwards.
