Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Fedora Cake: A Celebration of Ricotta, Almonds and Pistachio Crunch
Discover the Fedora Cake, a Sicilian delight brimming with creamy ricotta, toasted almonds and crunchy pistachios. An elegant, luscious treat that captures the heart of Sicily!
📖 What is it
Discover the Fedora Cake, a Sicilian delight brimming with creamy ricotta, toasted almonds and crunchy pistachios. An elegant, luscious treat that captures the heart of Sicily!
🛒 Ingredients
▸ For the sponge cake
- ✓ 100g plain flour
- ✓ 40g potato starch
- ✓ 4 medium eggs
- ✓ 120g caster sugar
- ✓ Zest of 1 lemon, finely grated
- ✓ Seeds from 1 vanilla pod
- ✓ A pinch of salt
▸ For the ricotta cream
- ✓ 1kg sheep’s ricotta
- ✓ 150g icing sugar
- ✓ 70g dark chocolate chips
▸ For the syrup
- ✓ 200ml water
- ✓ 200g sugar
- ✓ Grated orange zest
- ✓ A small glass of rum
▸ For the decoration
- ✓ 120g toasted almond flakes
- ✓ 50g chopped pistachios
- ✓ Candied cherries, to taste
📊 Nutritional Information
Step into the fragrant world of Sicily with the Fedora Cake, a dessert that marries the lightness of a soft sponge with the velvety creaminess of sheep’s ricotta, enriched by the satisfying crunch of pistachios. This traditional, flavour-packed cake is perfect for adding a touch of Sicilian warmth and sophistication to any special occasion.
👨🍳 Preparation
- 1
Begin by making the sponge: whisk the eggs and caster sugar together until pale and fluffy.
- 2
Fold in the lemon zest, vanilla seeds, sifted flour and potato starch along with a pinch of salt.
- 3
Pour the batter into a buttered and floured tin and bake at 175°C for 30 minutes. Allow to cool completely.
- 4
For the ricotta cream: sieve the ricotta, then mix in the icing sugar and chocolate chips. Stir well and chill in the fridge.
- 5
To prepare the syrup: dissolve the sugar in water with the orange zest over a gentle heat. Let it boil for a few minutes, then add the rum and leave to cool.
- 6
Slice the sponge in half and soak both layers generously with the fragrant syrup.
- 7
Spread a generous layer of ricotta cream over the bottom sponge and top with the second layer.
- 8
Cover the entire cake with the remaining cream, smoothing it out with a spatula.
- 9
Decorate the edges with toasted almonds and scatter chopped pistachios and candied cherries over the top.
- 10
Chill the cake in the fridge for at least 2 hours before serving.
💡 Tips and Variations
- •
For a different aromatic twist, swap the rum for a Sicilian orange liqueur or use fresh orange juice for an alcohol-free version.
- •
To elevate the presentation, add some quality dark chocolate shavings atop the pistachio sprinkle.
- •
For a richer texture, opt for fresh, well-drained sheep’s ricotta to achieve a firmer, creamier consistency.
- •
If you prefer a lighter version, reduce the sugar in the sponge and replace the pistachio crunch with finely chopped toasted almonds.
- •
The key to perfection lies in gently folding the cream to keep it smooth without breaking down the ricotta.
📦 Storage
- • Store the Fedora Cake in an airtight container in the fridge to keep it fresh for up to 3 days.
- • For longer storage, freeze individual portions wrapped well in cling film to preserve flavour and texture for up to 2 months.
- • Before serving, leave the cake to come to room temperature for about 20 minutes to fully enjoy its softness and aromas.
🍷 Pairing
Pair the Fedora Cake with a naturally sweet and fragrant Moscato from Pantelleria, which beautifully complements the delicate ricotta and nutty pistachios. Alternatively, a passito from Noto or a sweet Italian wine like Recioto della Valpolicella offers an equally elegant and indulgent match.
Making the Fedora Cake is like bringing a slice of authentic Sicilian tradition to your table, enchanting with its harmony of flavours and textures. Treat yourself to this delightful indulgence and share it with your loved ones — it’s a wonderful way to spread a little Sicilian magic and create memorable moments together.
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