Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Filled Ring Cake – A Christmas Classic Worth Sharing
A beautifully spiced Sicilian ring cake generously filled with figs, nuts and honey – a festive bake that brings Mediterranean warmth to winter days.
🛒 Ingredients
- ✓ 400 g plain flour
- ✓ 150 g butter
- ✓ 250 g dried figs
- ✓ 50 g pine nuts
- ✓ 50 g shelled walnuts
- ✓ 100 g honey
- ✓ 50 g shelled almonds
- ✓ 100 g caster sugar
- ✓ 2 eggs
- ✓ Zest of 1 lemon
- ✓ Dry Marsala wine
- ✓ Pinch of salt
📊 Nutritional Information
A winter’s afternoon, the rain gently tapping at the window, and the scent of figs, citrus and warm pastry drifting through the kitchen — that’s the quiet magic of this Sicilian filled ring cake. Known as a close cousin of the traditional buccellato, it's a festive favourite across the island, baked to celebrate gatherings, family traditions and the unmistakable flavours of a Mediterranean Christmas.
The filling alone is enough to win anyone over: dried figs, almonds, walnuts and pine nuts softened with honey and Marsala, creating a rich, fragrant centre that contrasts beautifully with the tender pastry. It’s the kind of bake that feels lovingly old-fashioned — the sort of recipe you pull out when you want your home to smell like the holidays.
Whether you slice it still slightly warm or enjoy it with a glass of dessert wine after supper, this cake brings a touch of Sicilian sunshine to even the chilliest British winter day.
👨🍳 Preparation
- 1
Mix the flour with two egg yolks, three tablespoons of sugar, the butter, a pinch of salt and the grated lemon zest. Cover the dough and leave it to rest for 2 hours.
- 2
Roughly chop the dried figs, almonds, walnuts and pine nuts. Combine them with the remaining sugar and four tablespoons of Marsala.
- 3
Add the honey, previously warmed until runny, and mix well to form the filling.
- 4
Roll out the dough into a 50 × 30 cm rectangle, about 1 cm thick.
- 5
Spread the filling over the surface of the dough, then roll it up from the long side.
- 6
Seal the edges firmly, shape into a ring and make small decorative cuts along the top.
- 7
Bake in a preheated oven at 180–190°C for 25 minutes. Leave to cool on a rack before serving.
💡 Tips and Variations
For extra fragrance, add a little chopped candied orange peel or a pinch of cinnamon to the filling. If you prefer something slightly less sweet, simply reduce the amount of honey.
📦 Storage
- • Store in the fridge for up to 3 days.
- • Freeze for up to 1 month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
This rich, fruit-laden cake is lovely served with a glass of dry Marsala, which enhances the warm, honeyed notes of the filling without overpowering it.
Thank you for taking the time to bake this Sicilian filled ring cake. I hope it brings a little festive warmth to your home and becomes a seasonal favourite for years to come.
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