Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Favara Easter Lamb Cake: A Delicious Sicilian Tradition
Discover the Favara Easter Lamb, a classic Sicilian treat made with almonds and pistachios, bursting with festive flavour and heritage.
📖 What is it
Discover the Favara Easter Lamb, a classic Sicilian treat made with almonds and pistachios, bursting with festive flavour and heritage.
🛒 Ingredients
- ✓ 1.4 kg icing sugar
- ✓ 1 kg pistachio nuts
- ✓ 1 kg almonds
- ✓ 500 ml water
📊 Nutritional Information
Step into the heart of Sicilian Easter with the Favara Easter Lamb cake, a sweet that weaves tales of fragrant almonds and crunchy pistachios. This handcrafted delight showcases the island’s rich traditions, transporting you to an old-world patisserie where time slows and flavour takes centre stage. Making this cake is an embrace of culture and a chance to share a slice of Sicily’s soul with those you hold dear.
👨🍳 Preparation
- 1
Blanch the almonds and pistachios separately, then drain and pat them dry thoroughly.
- 2
Grind each into a fine, smooth flour.
- 3
In a small pan, bring 700 g of icing sugar and 250 ml of water to a boil to make a syrup.
- 4
Remove from the heat and stir in the almond flour until you have a smooth, firm paste. Repeat the process with the pistachio flour.
- 5
Line your Easter lamb mould with a layer of almond paste about 1 cm thick.
- 6
Fill the centre with the pistachio paste, then seal with another layer of almond paste, pressing gently to compact.
- 7
Allow the cake to rest and set in the mould for several hours, then carefully unmould.
- 8
Decorate as you wish with icing sugar, glaze, or delicate coloured paste details to bring your Easter lamb to life.
💡 Tips and Variations
- •
For a richer flavour, add a few drops of natural almond extract or a pinch of vanilla powder to enhance the aromatic notes.
- •
Try a more elaborate decoration by adding coloured sugar beads or sprigs of fresh herbs to create a stunning Easter display.
- •
The base is an almond paste, balancing sweetness and softness perfectly; for a twist, replace some almonds with walnuts or hazelnuts for a nuttier character.
- •
For a vegan option, use unrefined sugar and water instead of honey or other animal-derived sweeteners, making sure to mix well for the right consistency.
- •
Use a powerful food processor to achieve a very fine nut flour, ensuring a silky-smooth paste.
- •
The secret lies in the slow blending of ingredients and the patient setting time in the mould, which delivers a delicate and fragrant result.
📦 Storage
- • Store the cake in a cool, dry place, away from sunlight or heat sources that could affect its texture.
- • Wrap it carefully in cling film or baking parchment to preserve the characteristic softness of the almond paste.
- • Avoid refrigerating, as moisture might harden the paste; a well-ventilated cupboard keeps it fresh and fragrant for several weeks.
🍷 Pairing
To bring out the Favara Easter Lamb's flavours, pair it with a fragrant, liquid Moscato di Pantelleria—perfect to balance the sweetness and toasted notes of almonds and pistachios. Alternatively, a passito from Noto offers a rich, enveloping complexity. If you fancy a different style, a Tuscan Vin Santo or a Hungarian Tokaji with balanced sweetness will wonderfully complement this traditional treat.
This Favara Easter Lamb is more than just a dessert—it’s a delicious journey into Sicilian tradition that’s sure to impress and delight. Whether you’re celebrating a special occasion or simply fancy a bit of sweet indulgence, I encourage you to have a go at making this cake. Share it around with family and friends, and let the flavours and stories of Sicily bring a little extra warmth to your table.
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