The sapa cake is a Sardinian dessert traditionally made around the Day of the Dead and generally until mid-November.
You might ask: what is sapa? It is simply grape must, and I’ve used the Abruzzo version I made myself.
A dessert I’ve been thinking of making for a while, but I was concerned about adding a lot of dried fruit and especially raisins, but I must say everything blends so well, the taste is superb.
This recipe dates back to the 1800s, a tradition truly carried on for a long time.
I made it for the first time, but my family is already asking when I will make it again, even though it’s not possible, as they devoured it all!
If I piqued your curiosity even a little, try making it by following my recipe.
About 543 kcal per serving
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Sardinia
- Seasonality: Autumn, Day of the Dead
Ingredients to make the Sapa Cake
- 3 eggs (large)
- 1 1/4 cups sugar
- 1 1/4 cups milk
- 4 tbsp butter (softened)
- 2 1/2 cups nuts (chopped or in flour form)
- 1 cup raisins
- 1 orange (zested)
- 1 packet baking powder
- 15 pinches cinnamon powder
- 15 g vanillin (or 1 teaspoon of liquid vanilla)
- 1 cup sapa (cooked must)
- 4 cups all-purpose flour
- 1 1/4 oz sapa
- 3/4 oz sprinkles (colored)
Tools
- 1 Cake Pan springform pan
Preparation of Sapa Cake
Let’s start with the preparation of this delicious cake… first, put the eggs and sugar in the cake mixer and beat at high speed until the mixture is nicely fluffy.
Soak the raisins and set aside.
Meanwhile, melt the butter in the microwave or on the stove, once softened, add the milk in the same container, so that it all reaches an optimal temperature.
Once the eggs are fluffy, add the butter and milk mixture and mix well.
Next, add the grated orange zest, the powdered vanillin or liquid vanilla, and mix.
At this point, add the chopped nuts, cinnamon powder, and the baking powder.
Add the grape must (sapa), then drain and dry the raisins, add them to the mixture, mix, then gradually add the flour and complete the dough by working it well.
Prepare a cake pan with high edges of 24 cm with a springform if you have it, otherwise a non-stick one, greased and floured.
Transfer the obtained mixture into the baking pan and bake in a hot oven at 356°F for about 35-40 minutes, checking the cooking.
Once our cake is cooked, when it is still warm, pour the must over the top for the covering and sprinkle with colored sprinkles.
Let it cool and serve.
