Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Paste Elena: Elegant Sicilian Treats from Agrigento
Craft these delicate Sicilian Paste Elena from Favara—soft sponge cakes filled with creamy ricotta and almonds, a sweet homage to Queen Elena of Savoy.
📖 What is it
Craft these delicate Sicilian Paste Elena from Favara—soft sponge cakes filled with creamy ricotta and almonds, a sweet homage to Queen Elena of Savoy.
🛒 Ingredients
▸ For the sponge cake
- ✓ 6 eggs
- ✓ 180g plain flour
- ✓ 180g caster sugar
- ✓ a pinch of salt
▸ For the ricotta cream
- ✓ 300g sheep’s ricotta
- ✓ 100g caster sugar
- ✓ half a sachet of vanilla powder
▸ For the soaking syrup
- ✓ 100ml water
- ✓ 2 tablespoons caster sugar
▸ To garnish
- ✓ 200g toasted almonds, chopped
- ✓ 4 tablespoons honey
- ✓ 2 tablespoons water
- ✓ icing sugar, for dusting
📊 Nutritional Information
If you're after a refined Sicilian dessert steeped in history, look no further than the Paste Elena, a speciality from Favara. Imagine tender sponge domes filled with a luscious ricotta cream, then gently coated in honey and crunchy toasted almonds. This delightful marriage of sweetness and Mediterranean flavours even won the heart of a queen!
👨🍳 Preparation
- 1
Begin by preparing the ricotta cream: drain the ricotta in the fridge for a few hours, then push it through a fine sieve. Mix it with caster sugar and vanilla powder until smooth and fluffy.
- 2
To make the sponge, whisk the eggs with the sugar and a pinch of salt until pale and airy. Gradually fold in the sifted flour, moving gently from the bottom to keep the mixture light.
- 3
Pour the batter into a greased and floured tin, then bake at 180°C for 35 to 40 minutes. Let it cool slightly with the oven door slightly ajar before transferring to a wire rack.
- 4
Cut the sponge into 9cm discs and slice each in half horizontally. Prepare the soaking syrup by dissolving sugar in water and brush it over each sponge disc.
- 5
Spread a generous layer of ricotta cream on the base half of each sponge, then sandwich with the top half.
- 6
Warm the honey with two tablespoons of water to form a syrup and brush it over the sides of each sponge sandwich. Immediately roll them in the chopped almonds to enrobe them completely.
- 7
Dust with plenty of icing sugar and chill in the fridge for about 30 minutes before serving.
💡 Tips and Variations
For a twist, mix chocolate chips into the ricotta cream or add a splash of orange zest for extra fragrance. For an indulgent finish, drizzle the tops with Sicilian orange blossom honey.
📦 Storage
- • Keep your Paste Elena chilled in the fridge for up to 2-3 days, covered with cling film.
- • Avoid freezing them to preserve the delicate sponge texture.
- • Bring out of the fridge about 10 minutes before serving to enhance the almond and honey aromas.
- • Give a fresh dusting of icing sugar just before serving to brighten up their look.
🍷 Pairing
Serve these elegant treats alongside a glass of Contea di Sclafani Bianco Dolce — a fragrant, lightly sweet white wine that perfectly complements the ricotta and honey flavours.
I do hope you’ll give these lovely Paste Elena a try – they’re a charming slice of Sicilian heritage that’s sure to impress at teatime or as a special dessert. There’s something wonderfully comforting about the softness of the sponge paired with the creamy ricotta and crunchy almonds, all wrapped up in honeyed sweetness. Do share this recipe with the people you love, because good food like this feels made for sharing around the table.
Rate this recipe
Click or tap the stars to rate