Fedora cake with ricotta and almonds: my cake for Easter 2020 could not be a Sicilian recipe. Although this dessert is certainly not among the best known to the general public. Yet it is a delicious dessert and very simple and quick to prepare, typical of Catania pastry. In short, Fedora cake certainly does not have the fame of 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 scents and flavors of Sicily.
The basis is a simple sponge cake, 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, cottage cheese is the basis for countless SICILIAN SWEET. The surface of the cake, sprinkled with the same ricotta cream, it is decorated with slices of toasted almonds and pistachios. The first of Avola and the second of Bronte. Tradition has it that the Fedora cake was also decorated with candied cherries, but omitted. 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 tall cake with 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 recipe of Fedora cake with ricotta a perfect dessert for anyone. Even for beginners in pastry, who will have no difficulty in making it. Is’ a very fresh cake also suitable to conclude a summer lunch e, Obviously, I propose it to you also thinking of 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!
FEDORA CAKE WITH RICOTTA (Sicilian recipe)Print This
- DOSES FOR A 20-22 CM CAKE TRAY:
- FOR SPONGE CAKE:
- 4 eggs
- 90 grams of double-zero flour
- 100 grams of Superfine caster sugar
- organic lemon peel, grated
- a pinch of salt
- FOR CREAM CHEESE:
- 650 grams of sheep's ricotta
- 150 grams powdered sugar
- 60 grams of dark chocolate drops
- FOR BATHING
- 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)
- AND STILL
- toasted almonds in strips, to taste
- unsalted pistachios, to taste
The preparation of the sponge cake is very simple: put the eggs in a bowl, sugar and a pinch of salt and whisk in a planetary mixer or with electric whips until a puffy compound 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 one 24 cm hinged pan, 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 in a saucepan of water, 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.
Cover the whole cake (surface and sides) with the advanced ricotta cream, using one 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 cake with almonds and pistachios, pressing gently to make them stick to the surface. I put a pastry cutter in the center of the cake and poured the pistachios into it and then I covered the rest with the 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!