Being Sicilian, I am obsessed with sweets from my beautiful Sicily. This cake that I am proposing is filled with distinct Mediterranean flavors, from pistachio grain to ricotta cream, which is a must-have in many Sicilian desserts, such as the Sicilian cassatacannoli, and many other desserts that decorate the fantastic and delicious pastries of the island.

Sicilian Cake

This cake has long been part of my plans to share with you all, and finally, here it is. It is the best-tasting Sicilian cake I’ve ever made. The cake can be used to celebrate a birthday, with its gratifying appearance and an indescribably good taste it will satisfy the guests and host. The sponge cake is soaked in a coffee dip, which makes this cake even more delicious. And if you don’t like coffee, don’t worry; you can simply replace it with fruit syrup!

Why is this the best Sicilian Cake for me?

1) Soft, scrumptious Sponge Cake: To make a very soft sponge cake, follow my recipe to the letter, which you can always find on this blog by clicking on the word 👉🏻 superb

The essential ingredients are: 00 flour, eggs, sugar, vanilla or other flavoring, potato starch.

Remember to use eggs at room temperature for a better final result.

sponge cake

As you will notice, there is no yeast in the recipe. Yeast is not needed because the secret of this soft dough lies precisely in the processing of the eggs. The eggs help retain many air bubbles, which in turn allow the sponge cake to rise during and after cooking.

2) Ricotta: Ricotta is undoubtedly one of the most versatile ingredients for sweet recipes, like the very tasty cassatella of western Sicily. It is also widely used in savory recipes, including the forever tasty pasta with ricotta. Sheep or cow ricotta adds value to the dish and represents a flavor that goes well with every other flavor on your plate.

Sponge cake

Ricotta could affect the success or failure of the recipe. Misusing this ingredient, especially in desserts, can compromise the success of a good dessert.

One of the most frequent mistakes is not draining the ricotta. The ricotta should be placed in a colander for at least an hour before use. The reason? to eliminate the excess liquid that will make the cake too moist, which compromises the final result. Always keep in mind that humidity is often the antagonist of sweets.

sicilian cake
Sicilian cake
Sicilian Cake

The Best Sicilian Cake

Prep Time 35 mins Cook Time 45 mins Rest Time 6 hrs Total Time 7 hrs 20 mins Difficulty: Intermediate Servings: 8 Best Season: Suitable throughout the year

Description

Sicilian Cake: It is a cake that combines layers of coffee-soaked sponge cake and ricotta cheese.

Here's an overview of how to make this traditional Sicilian cake:

Ingredients

Cooking Mode Disabled

Sponge Cake

Ricotta Cream

Coffee Syrup

Instructions

Sponge Cake

    • Mix the eggs with the sugar.
    • Beat the mixture in a mixer for 15-20 minutes at medium speed.
    • Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
    • Put the mixture into the cake pan (24 cm in diameter – 9-inch round and 1 1/2 inch deep) properly greased and lightly floured.
    • Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes; never open the oven before 35 minutes.
    • Do the toothpick test to check cooking, insert its incenters, and make sure it comes out clean.
    • After the time necessary, allow it to cool and remove it from the mold.
    • Allow the sponge cake to cool completely before slicing.

Ricotta Cream

    • Drain overnight the ricotta.
    • Work it incorporating the powdered sugar.
    • Add dark chocolate chips and orange zest.

Coffee Syrup

    • Prepare the coffee and set it aside.
    • In the meantime, put the sugar water in a saucepan and place it on the stove.
    • Ensure the heat is low and mix the sugar and water solution until it boils.
    • Turn off the heat when you notice that the sugar is completely dissolved and the mixture has thickened.
    • Add the coffee, continue stirring, and let it cool.

Assembling

    • First, let the sponge cake cool completely. I advise preparing it the day before and then cutting it and stuffing it the next day.
    • Use two types of knives, one-pointed and sharp and the other long with a smooth blade.
    • There are two steps in cutting the sponge cake:
    • Take a serrated knife and carve a line along the cake's circumference, guiding us when cutting the cake in half horizontally.
    • Following this will make it easier to have two equal and level discs.
    • Take the long knife and start cutting from the guideline you have created. Place a hand on the top of the cake so you can feel the movement of the knife.
    • Before soaking the sponge cake, ensure the sponge cake and the coffee syrup are completely cold.
    • Once the syrup has cooled, you can wet your sponge cake (both layers) using two strategies.
    • The first is to pour the syrup into a plastic bottle with a spout, which is suitable for the more experienced.
    • The risk is not being able to control the liquid that comes out and its quantities (you might soak it too much).
    • The second alternative is to leave the syrup in a bowl, dip a kitchen brush into it, and wet the sponge cake: pass the wet brush several times over as many times as necessary to soften the cake's layers.
    • Spread half of the ricotta on top of the lower disc of the sponge cake (now soaked in coffee)
    • Cover with the other half of the disc and spread the remaining ricotta cream on the entire surface of the cake and the sides.
    • Decorate the cake by covering it with chopped pistachios.
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