Brasadèla is a ring-shaped, Easter-time cake that is extremely popular all over the Veneto region, with only minor differences from town to town. It is usually served with a glass of Recioto della Valpolicella, fresh fruit or jam.
- 500 g plain flour
- 200 g granulated sugar
- 150 g extra virgin Garda olive oil
- 4 eggs
- 15 g baking powder
- 1 glass of grappa
- half a glass of milk
- butter and flour for the cake ring
Sieve the flour and make a well in it. Place the sugar, oil, grappa, milk, eggs, baking powder and salt at the centre and mix all the ingredients together until the resulting batter is perfectly smooth. Grease and flour the cake ring, fill it with the batter and level it out. Sprinkle a generous amount of sugar over it and bake in a pre-heated oven (180° C) for roughly 40 min. Once baked, turn upside-down and leave to cool at room temperature. This cake is even better if cooked in a wood-fired oven.