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The Cuzzupa is a typical Calabrian Easter cake. It symbolizes the end of the Lenten fast and the resurrection of Christ, represented by the presence of whole eggs, which are said to bring good luck. The Cuzzupa does not have a distinct shape but is thus defined based on the mixture and the taste.
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Category
dessert
Servings
7
Prep Time
10 minutes
Cook Time
30 minutes
35,2 once flour
6 eggs (one of which to be left in whole)
17,6 once sugar
16,9 fl once milk
6,7 fl once extravirgin olive oil
2 bags of yeast
the grated rind of a lemon
Work five of the six eggs in a bowl with the sugar and add the lemon peel, oil and milk.
Pass the flour through the sieve and add it to the mixture with the yeast.
Mix everything until a smooth and homogeneous mixture is obtained.
Shape the dough in the wished form (keep a small part of it).
Put the remaining whole egg and "seal it" with one or two strips of dough obtained from the dough kept aside.
Bake in oven at 180 degrees for 30 minutes, until it is golden brown.
You can decorate your Cuzzupa with a sugar glaze or with colored tails.
