Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Paste Elena: Sweet Treasures from Agrigento
Whip up these soft Sicilian treats from Favara, filled with ricotta and almonds, lovingly dedicated to Elena of Savoy.
📖 What is it
Whip up these soft Sicilian treats from Favara, filled with ricotta and almonds, lovingly dedicated to 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 sugar
▸ For the syrup
- ✓ 100ml water
- ✓ 2 tablespoons caster sugar
▸ To decorate
- ✓ 200g toasted, chopped almonds
- ✓ 4 tablespoons honey
- ✓ 2 tablespoons water
- ✓ icing sugar
📊 Nutritional Information
Dive into the genuine flavours of Sicily with Paste Elena, traditional little cakes from Favara steeped in history. Light sponge domes cradle a silky ricotta cream, all wrapped in a honeyed embrace and sprinkled with crunchy almonds — a perfect harmony of sweetness and Mediterranean aromas that once charmed even the grandest of courts.
👨🍳 Preparation
- 1
Start by preparing the ricotta cream: drain the ricotta in the fridge for a few hours, then pass it through a sieve. Stir in the sugar and vanilla sugar until you have a smooth, fluffy cream.
- 2
For the sponge, whisk the eggs with the sugar and a pinch of salt until pale and frothy. Gradually fold in the sifted flour, using a gentle upward motion.
- 3
Pour the batter into a buttered and floured tin and bake at 180°C for about 35-40 minutes. Let it cool with the oven slightly ajar, then transfer to a wire rack.
- 4
Cut the sponge into discs roughly 9cm across and slice each in half. Make the syrup by dissolving the sugar in the water and brush it over the sponge discs.
- 5
Spread the base of each disc with the ricotta cream and top with the other half of the sponge.
- 6
Warm the honey with two tablespoons of water to make a syrup and brush it over the sides of the cakes. Immediately roll them in the chopped almonds to coat completely.
- 7
Dust generously with icing sugar and chill in the fridge for about 30 minutes before serving.
💡 Tips and Variations
- •
For an extra indulgent twist, stir in a few drops of dark chocolate or a hint of grated orange zest into the ricotta cream.
- •
Brush the tops with orange blossom honey for a richer, more enveloping aroma.
- •
For added crunch, lightly toast the almonds before using.
- •
To make a vegan version, swap the ricotta for a smooth tofu cream flavoured with a touch of vanilla, and replace honey with agave syrup.
- •
The key to success is handling the sponge gently to keep it light and airy.
📦 Storage
- • Store your Paste Elena in the fridge, well covered with cling film, and enjoy within 2-3 days to keep them fresh and flavoursome.
- • Avoid freezing as it can spoil the delicate sponge texture and creamy filling.
- • Before serving, leave them out at room temperature for about 10 minutes to bring out the honey and almond aromas.
🍷 Pairing
To complement the gentle sweetness and delicate flavours of Paste Elena, try a Sicilian sweet wine like Contea di Sclafani Bianco Dolce, whose fruity notes and smoothness marry beautifully with ricotta and honey. Alternatively, a passito from Pantelleria or, if you’re outside Sicily, a Moscato d’Asti would also make an elegant match for this dessert.
Making Paste Elena is like inviting a little piece of Sicily into your kitchen — a celebration of timeless tradition and sweet delight. Perfect for marking special occasions or simply treating yourself to an authentic moment of pleasure. Do give this recipe a go, and don’t forget to share it with your loved ones — spreading the warmth and flavours of our beautiful land is what makes cooking truly special.
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