Cacavellu (Corsican; pl. cacavelli; also caccavellu; caccaveddu in Suttanacciu dialect; from Latin: cacabus, lit. 'cooking pot'^[1]) is a Corsican cake generally shaped as a crown, made of yeast dough.^[2] It is a typical dessert of the village of Vico.^[2]

In the cuisine of Corsica exists also a yeast cake called too caccaveddu, typical of the region around Sartène in southern Corsica: it is akin to the Campanile cake and like that is also traditionally prepared for Easter. ^[2]

Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (sdruttu), aquavita, brocciu, grated orange zest and olive oil.^[2] After dissolving yeast in some warm water, flour, eggs, aquavita are mixed into a dough, which is kneaded and left to rest one hour. Then brocciu is passed through a sieve and mixed with eggs, sugar and grated orange zest. The dough is rolled out as a disk, the brocciu mix is put on its outer part, then a hole is made in the middle and the edges of the dough are raised and pressed together enclosing the mix in it, so that a doughnut results.^[2] The cake is put on a plate greased with olive oil and is baked one hour in warm oven.^[2]