Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Sicilian Fedora cake with ricotta cream and pistachio crumble

Fedora Cake with Ricotta, Almonds and Pistachios

An elegant Sicilian ricotta cake dressed in toasted almonds and vibrant pistachios - a luxurious dessert with all the sun-kissed charm of the island.

Author: Anna Marino • Published on: July 14, 2022
Categories: Desserts
Tags: cake ricotta almonds pistachios lemon vanilla chocolate Sicily
⏱️
Prep Time
45 minutes
🔥
Cook Time
30 minutes
👥
Serve
Serves 4
📊
Difficulty
Medium
💰 Medium
🗓️ All year round
⭐ 4.7/5

🛒 Ingredients

▸ For the sponge

  • ✓ 100 g plain flour
  • ✓ 40 g potato starch
  • ✓ 4 medium eggs
  • ✓ 120 g caster sugar
  • ✓ Finely grated zest of 1 lemon
  • ✓ Seeds from 1 vanilla pod
  • ✓ A pinch of salt

▸ For the ricotta cream

  • ✓ 1 kg sheep’s ricotta, well drained
  • ✓ 150 g icing sugar
  • ✓ 70 g dark chocolate chips

▸ For the syrup

  • ✓ 200 ml water
  • ✓ 200 g sugar
  • ✓ Finely grated orange zest
  • ✓ A small glass of rum

▸ For the decoration

  • ✓ 120 g toasted almond flakes
  • ✓ 50 g pistachio crumbs
  • ✓ Glacé cherries, to taste

If you love desserts that feel both luxurious and homely, Fedora Cake is exactly the sort of treat that steals the show without ever trying too hard. Born in Sicily - where ricotta-based sweets are almost a religion - this cake layers soft sponge with silky sheep’s ricotta and a crown of almonds and pistachios. It’s the kind of bake that instantly transports you to a sunlit courtyard perfumed with citrus and warm sea air.

The textures are irresistible: airy sponge, cool creamy filling, and that wonderful contrast of toasted nuts. It’s the perfect dessert for celebrations, Sunday gatherings, or whenever you want a slice of something that whispers of warmer days.

Simple, elegant and unmistakably Sicilian, it’s a cake that makes an entrance every single time.

👨‍🍳 Preparation

  1. 1

    Start with the sponge: whisk the eggs and sugar until pale, thick and voluminous.

  2. 2

    Fold in the lemon zest, vanilla seeds, flour and potato starch - sifted together with a pinch of salt.

  3. 3

    Pour the mixture into a buttered and floured 24 cm tin and bake at 175°C for about 30 minutes. Leave to cool completely.

  4. 4

    Prepare the ricotta cream: sift the ricotta, then mix in the icing sugar and chocolate chips. Chill in the fridge.

  5. 5

    For the syrup: gently heat the water with the sugar and orange zest until dissolved. Bring to the boil for a couple of minutes, then remove from the heat, add the rum and allow to cool.

  6. 6

    Slice the sponge into two layers and brush both generously with the fragrant syrup.

  7. 7

    Spread a thick layer of ricotta cream over the base and place the second sponge layer on top.

  8. 8

    Cover the entire cake with the remaining ricotta cream and smooth it with a spatula.

  9. 9

    Coat the sides with the toasted almond flakes and decorate the top with pistachio crumbs and a few glacé cherries.

  10. 10

    Chill the cake in the fridge for at least 2 hours before serving.

💡 Tips and Variations

You can replace the rum with an orange liqueur, or with fresh orange juice if you prefer an alcohol-free version. For a more refined finish, add a few dark chocolate curls over the pistachios.

📦 Storage

  • • Keep the Fedora cake in the fridge in an airtight container for 2–3 days.
  • • Freeze individual portions for up to 2 months.
  • • Before serving, leave at room temperature for around 20 minutes to restore the ideal softness.

🍷 Pairing

Enjoy this Fedora Cake with a chilled glass of Moscato di Pantelleria Naturale - a sweet, aromatic wine that pairs beautifully with ricotta and citrus notes.

Fedora Cake is a love letter to Sicily: creamy, nutty and wonderfully aromatic. It’s the sort of dessert that brings people together around the table and turns any moment into a celebration. Slice it generously and share the joy.

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: