Home » Fedora cake with ricotta (Sicilian recipe)

Fedora cake with ricotta (Sicilian recipe)

Sumptuous yet simple, a perfect dessert

by Ada Parisi
5 min read
orta Fedora con ricotta e mandorle, ricetta siciliana

Fedora cake with ricotta and almonds: a simple but effectable Sicilian recipe. On my YouTube channel also find the VIDEO RECIPE, So you can see how easy it is to make this kind of decoration on a cake.

Despite the goodness, the Sicilian Fedora Cake It is certainly not among the best known to the general public. And yet it is a Sicilian sweet Delicious and very simple and quick to prepare, typical of Catania pastry. In short, the Fedora cake It certainly doesn't have the fame of the SICILIAN CANNOLI or of the SICILIAN CASSATA (to try also in the version THE GLASS or BAKED), but it is a fresh and delicious dessert with all the aromas and Flavours of Sicily.

Fedora Pie: a sweet Catania with a heart of ricotta

The basis is a simple Spain loaf, abundantly wet with a syrup of water, sugar, orange juice and zest and a little’ of rum. The filling is the same as for cannoli and cassata: a soft cream of ricotta and icing sugar with dark chocolate chips. As you know, the ricotta is the basis for countless SICILIAN SWEET. The surface of the cake, sprinkled with the same ricotta cream, is decorated with toasted almond slats and pistachios. The first of Avola and the second of Bronte.

Tradition would have it that the Sicilian Fedora Cake was also decorated with candied cherries, But I omitted them. For two reasons: I don't like them and they have a sweet eighties air to them. I wanted to make it more modern by creating a Sweet high and with a minimal decoration.

My aunt said that the skill of a Catanese pastry chef was measured on Fedora cake and on OLIVETTE DI SANT'AGATA, but today this dessert is perhaps a little’ underestimated. The ease of execution and its great freshness, instead, make the Sicilian Fedora Cake Recipe with ricotta A perfect dessert for anyone. Even for beginners in pastry, who will have no difficulty in making it. Is’ a Fresh cake also suitable to conclude a festive lunch and, Obviously, I propose it to you thinking about Christmas, New Year's Eve and also at Easter.

If you want to try more demanding sweets instead, come i Cannoli, Also have a look at VIDEO RECIPE OF SICILIAN CANNOLI on my YouTube channel (successfully made and redone by many of you). And look at the mastery of the pastry chefs of the Costa di Palermo pastry shop who prepare a wonderful dish in 3 minutes SICILIAN CASSATA. Have a nice day!

orta Fedora con ricotta e mandorle, ricetta siciliana


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.2/5
( 10 voted )




4 eggs

90 grams of double-zero flour

100 grams of Superfine caster sugar

organic lemon peel, grated

a pinch of salt


650 grams of sheep's ricotta

150 grams powdered sugar

60 grams of dark chocolate drops


150 milliliters of natural mineral water

150 grams of sugar

the zest of a grated organic orange

little rum ( or orange juice if you don't like alcohol)


toasted almonds in strips

unsalted pistachios


a spatula


Fedora cake with ricotta and almonds, Sicilian recipe

For Fedora Cake you need a Sponge Cake: the preparation is very simple, as you can see in the VIDEO RECIPE. Put the eggs in a bowl, sugar and pinch of salt and blend in planetarium or with electric whips until a swollen mixture is obtained, frothy and with a volume increased by at least 4 times. Add the sifted flour and incorporate it to the whipped egg and sugar mass with one spatula, making a movement from top to bottom so as not to disassemble the compound. Add the grated lemon rind. If you are a beginner and you want to be sure to get a high and light sponge cake, you can add a pinch of baking powder, but if you have whipped the eggs long enough you won't need it.

Butter and flour a 24cm hinged baking tray, pour the mixture and level it. Bake the sponge cake in the oven at 170 degrees for 20 minutes or until golden brown. In any case, do the toothpick test: tucked in the middle of the cake, He should come out dry.

For the syrup, put the water in a saucepan, sugar and orange zest. Bring to a boil and boil until the syrup has reduced by a third. With wet and finished fire, add the rum.

For the cream cheese, work the ricotta with the icing sugar until a smooth and homogeneous cream is obtained. Add the dark chocolate chips and refrigerate covered with plastic wrap.

When the sponge cake has cooled, cut it in half. Prick the two halves of sponge cake with a fork, then wet them both abundantly. Cover the first layer of sponge cake with abundant ricotta cream (exaggerated, so much the ricotta is firm and the dessert will remain stable), keeping aside the quantity necessary to then cover the cake. Lay the second already wet sponge cake over the ricotta, pressing down firmly.

Coat the entire Fedora cake (surface and sides) with the advanced ricotta cream, using a spatula and making a thin layer, so that the Fedora cake is completely covered with it. Toast the almonds and pistachios and let them cool completely.

Sprinkle the Sicilian Fedora cake with the almonds and pistachios, pressing gently to make them stick to the surface. I put a pasta cup in the middle of the cake and poured the pistachios into it and then covered the rest with almonds. I recommend you prepare the dessert the day before, so that the ricotta will lose moisture and the sponge cake will become very soft. Store the cake in the refrigerator and serve it fresh. Bon appétit!

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Alexander March 22, 2023 - 21:11

Hi Ada!…Saturday was Mother's Day here in England so I preperato this delight for my mother… absolutely wonderful! and’ Piacita very much to all as always, thanks for another beautiful recipe that faro’ Again many times :)…I prepared it the day before and I put it in the fridge and then came out of the refrigerator an hour before serving it.

Ada Parisi March 23, 2023 - 11:52

I'm so happy! Best wishes to your mom, a warm greeting!

Jeanne March 7, 2022 - 19:01

Very good! I tried to make it for the first time following the recipe and it came very well. I recommend preparing it a day before.

Ada Parisi March 8, 2022 - 17:41

Hello Joan, Thanks, you make me happy. It is always better to prepare the cakes in layers a day in advance. They settle’ and they flavor, a warm greeting. ADA

Giusi March 6, 2022 - 08:49

Hello I would like to know how to lose the liquids to the ricotta thanks

Ada Parisi March 7, 2022 - 11:13

Giusi good morning. The only way is to put it in a colander covered with plastic wrap and leave it overnight in the refrigerator to lose any excess liquid. ADA

Cristina 11 May 2020 - 22:36

Very scenic ! I knew her. That beautiful thick layer of ricotta cream is a real pleasure

Ada Parisi 11 May 2020 - 22:47

Thanks! It's a dessert that went strong when I was little; now many have forgotten it but I really like it. A warm greeting!


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