The sweet Neapolitan casatiello is indeed the sweet version of the classic casatiello well known in the Campania tradition.
The sweet casatiello is a traditional Easter recipe, very good, soft, and tasty, the only drawback is that several hours are needed to achieve the final result.
In the original recipe, the casatiello sweet is prepared with sourdough, and of course, it is an option, but in that case, you need to calculate many more hours of rising, but the result is certainly excellent.
Speaking of the original recipe, in Naples, lard is used instead of butter, but I didn’t want to make it so greasy, obviously you can always do it if it suits your taste.
Don’t be too fooled by the final photo, the cooking seems a bit too colored, but the photo tricks a little… it’s colored on the surface but not overly so.
So, there is nothing left but to prepare it together with me, following the recipe and step-by-step photos.
Please let me know how your sweet Neapolitan casatiello turned out!!!
Approximately 360 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Easter
Ingredients for Sweet Neapolitan Casatiello
- 2 1/2 oz Flour
- 2 1/3 tbsp warm water
- 1/2 oz Fresh yeast
- 4 small eggs
- 4 cups Manitoba flour
- 1 cup Sugar
- 1/2 cup Softened butter or lard
- 3 1/3 tbsp Whole milk
- 1/4 cup Strega liqueur (or other liqueur of your choice)
- Grated peel of 1 lemon
- 1 tsp Liquid vanilla or 1 sachet of powdered vanillin
- 1 pinch Salt
- 1 egg white
- 1/3 cup Powdered sugar
- A few drops of lemon juice
- 2 oz Colored sugar sprinkles
- 1 Bundt pan Panettone mold
Preparation of Sweet Neapolitan Casatiello
First, prepare the starter by putting the fresh yeast dissolved in warm water and 2 1/2 oz of flour in a bowl, mixing well until you get a smooth ball.
Let it rise for about 1 hour and a half, or until doubled.
In a stand mixer, combine the flour, sugar, grated lemon, and mix, then add the starter, start the mixer at low speed and add the warm milk, one egg at a time, the vanilla, softened butter, a pinch of salt, the liqueur and continue mixing at low speed for at least 10 minutes.
Meanwhile, prepare the mold for the casatiello; you can use a 2 lbs panettone mold, or the American chiffon cake mold, I once used the chiffon cake mold and this time, as in the photo, a slightly larger high-sided mold with a bundt shape.
Butter and flour the mold and once you have finished working the mixture, put it in the mold
and let it rise for 5 to 10 hours, this will depend on the environment where the dough is rising, it should double.
Bake in a preheated oven at 340°F for about 50 minutes, checking the cooking.
Once cooked, remove from the oven and let cool down well.
Prepare the glaze by whipping the egg white until stiff and then adding the powdered sugar and lemon juice drops, continue to whip the mixture and then spread it on the surface of the casatiello and let the glaze dry in the air for a few hours.
After it has dried for at least 40-50 minutes, add the colored sugar sprinkles.
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