Torta di Sapa
Sapa is a grape syrup. It is widely used in Sardinia, especially to add flavour to desserts such as Sapa cake.
This soft cake is perfect as an after-dinner dessert, but also served for breakfast or as an afternoon snack, dunked in milk or tea.
Every region in Sardinia has its own version of this cake, so many different recipes exist. Our recipe uses dried fruit and other essences, like cinnamon, vanilla and orange zest, to give the dough its delicious flavour
To bake sapa cake, start by whisking the eggs and sugar in a large bowl.
In a saucepan, gently heat the milk and melt the butter. Combine everything by slowly pouring the milk and melted butter into the egg and sugar mixture.
Add the orange zest and sapa, then the crushed dried fruit, cinnamon, vanilla extract and the raisins that were previously left to soak in water. Lastly, add the sifted flour and baking powder.
Stir well using a whisk until you obtain a homogeneous mixture.
Line a high-edged cake pan with wet, compacted baking paper. Pour the dough into it.
Bake in the pre-heated oven at 180° for 30 minutes. When cooked, take the sapa cake out of the oven, brush the surface with sapa while it’s still warm and decorate with sugar sprinkles.
UHT Full cream Milk
- 00 Flour 500 g
- Eggs 150 g
- Sugar 280 g
- Arborea UHT Full Cream Milk 300 ml
- Arborea butter 50 g
- Sapa (grape syrup) 250 ml
- Raisins 150 g
- Crushed dried fruit 250 g
- Orange zest 15 g
- Baking powder 15 g
- Cinnamon 15 g
- Vanilla extract 15 g
- Sugar sprinkles 20 g