The first time I tasted a cacavelli, what struck me most was the quintessentially Corsican contrast: a soft, almost brioche-like pastry, and in the center, fresh, light brocciu cheese, with lemon that everyone loves. And then there's that brilliant detail: whole eggs stuck into the pastry, like a little nod to Easter and village traditions.
In my kitchen, I make this when I'm craving a simple dessert that still makes a statement on the table. The aroma of zest fills the air as soon as you open the oven, and the texture remains moist even when warm. The secret is not to add too much sugar and to let the brocciu cheese do its work: it provides the creaminess and a lovely, subtle milky note.
I'll guide you with simple steps: mix, spread, fill, seal, and bake. No need for complicated equipment. And since this is a traditional recipe, I'm sticking to the basics: brocciu cheese, lemon, eggs, and a quick-rising dough.
From a nutritional standpoint, this Corsican dessert quite well-balanced for a pastry: the brocciu cheese and eggs provide protein, and the lemon adds a nice touch without needing to add too much fat. If you serve it with some seasonal strawberries on the side, it's absolutely perfect.
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Cacavelli (Corsican Easter cake)
4
people24
minutes34
minutes678
kcal58
minutesA Corsican Easter classic: a lemon-scented brioche dough, filled with brocciu cheese and decorated with whole eggs. Soft, lightly lemony, and perfect for sharing at the end of a meal.
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Ingredients
250 g of wheat flour
40 g of sugar
1 sachet of baking powder (11g per sachet)
1 pinch of salt
70g of melted butter
2 eggs (for the dough)
80 ml of milk
The finely grated zest of 1 lemon
250 g of brocciu (or fresh bush if necessary)
30g sugar (for the topping)
1 egg yolk (for glazing)
4 whole eggs (for decoration, with their shells)
200g strawberries (optional, for serving)
Preparation steps
- Preheat the oven to 180°C. Quickly rinse the 4 eggs intended for decoration and dry them (they will go in the oven in their shells).
- Prepare the dough: in a large bowl, mix the flour, 40g of sugar, baking powder and salt.
- Add the melted butter, then 2 eggs and the milk. Mix with a spoon, then finish by hand for 1 to 2 minutes, just until you obtain a smooth and homogeneous dough (no need to knead for long). Add the lemon zest and mix for a few more seconds.
- Prepare the filling: mash the brocciu with a fork along with the 30g of sugar until you obtain a rustic cream, without trying to smooth it perfectly.
- Lightly flour your work surface. Take about two-thirds of the dough and roll it out into a disc approximately 24–26 cm in diameter (4–5 mm thick). Place it on a baking sheet lined with parchment paper.
- Spread the brocciu cream in the centre, leaving a 2 cm border free.
- Roll out the remaining dough into a slightly smaller disc and place it on top. Seal the edges by pinching them firmly, then fold them slightly to form a small rim (this prevents leaks).
- Using the tip of a knife, make 4 small crosswise cuts on the top (not too deep). Carefully insert the 4 whole eggs (shell included), pushing them in halfway and spacing them evenly.
- Brush the dough with the egg yolk (diluted with 1 teaspoon of water if necessary).
- Bake for 34 minutes at 180°C, until golden brown. Let cool for 15 minutes before transferring to a wire rack.
- Serve warm or at room temperature. If you have strawberries, simply slice them and serve alongside: lemon + brocciu + strawberry is a delightful combination.
📊 Nutritional Information
1 serving (approx. 240g)
| Nutrient | Value |
|---|---|
| Calories | 678 kcal |
| Proteins | 26g |
| Carbohydrates | 65g |
| including sugars | 22g |
| Lipids | 34g |
| including saturated fatty acids | 16g |
| Fibers | 3 g |
| Sodium | 520mg |
| Vitamins | |
| Vitamin B12 | 38% AJR |
| Vitamin A | 22% AJR |
| Vitamin B2 | 30% AJR |
| Minerals | |
| Phosphorus | 42% AJR |
| Calcium | 28% AJR |
| Selenium | 35% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
The eggs cook at the same time as the cake: you can eat them (like hard-boiled eggs) or keep them for decoration. If your brocciu is very wet, drain it for 10 minutes in a colander before sweetening it.
💡 Chef's Tips
For a perfectly neat cacavelli, really seal the edges by pinching them together, then going over them a second time with your thumb. And don't try to overwork the dough: the more you knead it, the firmer it becomes.
🔄 Variations
- Enhanced traditional flavor: add 1 tablespoon of brandy (such as marc brandy) to the brocciu cream.
- For a more lemony version: add a few drops of lemon juice to the filling of this Corsican cake, but very little so as not to liquefy it.
