CASATIELLO WITHOUT LEAVENING, grandmother’s ancient recipe, ring cake for breakfast or snack, easy and quick, great for dunking in milk.
Delicious casatiello without leavening, an ideal cake for the whole family’s breakfast or snack, prepared in little time, perfect at any time of the day.
The recipe for casatiello without leavening was given to me by a friend, an alternative cake to the typical Neapolitan casatiello sweet made with sourdough or criscito.
When I asked what this cake is called she answered “casatiell a martiell” meaning “hammered” because it is not a soft leavened cake but a cake with a firmer texture to be broken like with a hammer, a sort of cookie.
Obviously you can replace the ammonia with baking powder; the texture will be different, softer.
Since we are talking about an ancient cake it is a humble recipe with simple ingredients: eggs, sugar, flour and lard, the same as the leavened version, the only difference is that it can be baked immediately.
Join me in the kitchen today for casatiello without leavening!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour (type 00)
- 1 3/4 cups granulated sugar
- 7 eggs
- 1 pinch baker's ammonia
- 7 tbsp lard
- 1 pinch vanillin
- 3 1/2 tbsp orange juice
Preparation
Pour the flour into the stand mixer fitted with the K-hook, add the baker’s ammonia and the vanillin and mix.
With the mixer running, add the eggs one at a time, then the orange juice.
Grease and flour an 8-inch bundt pan and pour in the batter, which should be creamy.
Bake in a preheated oven at 356°F for 30-40 minutes; perform a skewer test before removing.
Whip the egg white until frothy, then add the sugar and continue beating.
Remove the casatiello from the oven, let it cool and decorate with sugar glaze and sprinkles.
Bon appétit
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