Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Spagnolettone: A Soft, Creamy Delight
Bake the Sicilian Spagnolettone, a luscious, fluffy treat filled with ricotta—ideal for any special occasion!
📖 What is it
Bake the Sicilian Spagnolettone, a luscious, fluffy treat filled with ricotta—ideal for any special occasion!
🛒 Ingredients
- ✓ 200g plain flour
- ✓ 1 sachet baking powder
- ✓ 250g caster sugar
- ✓ 2 eggs
- ✓ 500g ricotta cheese
- ✓ icing sugar, to dust
📊 Nutritional Information
Picture the gentle, comforting scent of yeast slowly rising, mingling with the sweet, creamy richness of fresh ricotta. The Sicilian Spagnolettone hails from time-honoured family kitchens where flavours and stories come together in perfect harmony. Each bite is a tender, authentic cuddle—just right for those quiet moments spent sharing around the table, rediscovering the simple, genuine goodness of Sicily’s finest traditions.
👨🍳 Preparation
- 1
Crack the eggs into a mixing bowl, add half the caster sugar, and whisk until pale and frothy.
- 2
Sift in the flour along with the baking powder and gently combine until you have a soft, smooth dough.
- 3
Turn the dough onto a lightly floured surface, flatten it out, then place the ricotta sweetened with the remaining sugar in the centre.
- 4
Carefully lift the edges of the dough, folding them over to encase the filling snugly.
- 5
Turn the pastry parcel over using floured hands and place it on a baking tray lined with greaseproof paper.
- 6
Bake in a preheated oven at 220°C (fan 200°C/gas mark 7) for 15 minutes.
- 7
Allow to cool completely before dusting generously with icing sugar and serving.
💡 Tips and Variations
- •
For a richer twist, fold in some dark chocolate flakes or a selection of candied peel to add delightful textures and flavours.
- •
Always opt for the freshest, well-drained ricotta you can find—sheep’s milk ricotta works beautifully to give a creamy, dense filling that truly elevates the cake.
- •
For a heartier, more rustic edge, swap half the plain flour for wholemeal or Sicilian durum wheat flour to boost fibre and depth.
- •
A little freshly grated orange zest or a few drops of natural vanilla essence will gently lift the traditional Sicilian aromas in this recipe.
- •
Remember: handle the dough tenderly to keep the end result wonderfully light and airy.
📦 Storage
- • Store the cake in an airtight container at room temperature, preferably somewhere cool and away from heat, to keep it soft for up to two days.
- • If you’d like it to last a little longer, wrap it tightly in cling film and pop it in the fridge. It stays fresh for up to four days that way.
- • Before serving again, warm the Spagnolettone in the oven or microwave for a few minutes to revive its soft texture and fresh-baked aroma.
🍷 Pairing
This dessert pairs beautifully with a glass of Passito di Pantelleria, whose sweet, aromatic notes enhance the cake’s gentle, sugary character.
Alternatively, a fine Sicilian Zibibbo offers a fresh, balanced contrast that complements the richness of ricotta perfectly.
If you want to venture beyond Sicily, a Moscato d’Asti with its light bubbles and floral aromas is a splendid match for this delicate pudding.
I warmly encourage you to try making this Sicilian Spagnolettone at home—its soft, creamy charm is bound to brighten any gathering. Whether it’s a quiet afternoon tea or a celebratory feast, this cake is sure to bring a bit of Sicilian sunshine to your table. Do share it with loved ones, and delight in the simple joys that baking from the heart can bring.
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