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Sicilian ricotta cream cake

27/08/2017

Tuck into the sweet flavours of southern Italy with this Sicilian ricotta cream cake recipe

Sicilian ricotta cream cake ingredients

This sweet and creamy cake, with notes of orange, pistachio and luscious ricotta, can be found at Café Jardin on board Oceana.

 

Serves 5

Preparation time: 30 minutes
Cooking time: 15 minutes

 

For the sponge

 

Ingredients

3 eggs

60g caster sugar

60g plain flour

Zest of half a lemon

Zest of half an orange

 

Method

1. Whisk the eggs and sugar until light, fluffy and pale.

2. Using a spatula, gently fold in the flour, lemon and orange zest.

3. Line a standard baking tray with parchment paper, then spread the sponge mix evenly to a thickness of 1.5cm.

4. Bake at 180° Centigrade/350° Fahrenheit/gas mark 4 until golden brown.

5. Remove from the oven and allow it to cool.

6. Turn it over, remove the paper from the back and cut into three equal portions.

 

For the orange syrup

 

Ingredients

40g caster sugar

40ml water

3ml orange flavouring

 

Method

1. Bring the sugar and water to the boil in a small pan.

2. Reduce the heat and simmer for a few minutes.

3. Remove from the heat and add the orange flavouring.

 

For the ricotta cream filling

 

Ingredients

115g cream cheese

225g ricotta cheese

90g caster sugar

2ml vanilla flavouring

1.5g ground cinnamon

60g pistachio nuts (shelled, toasted and roughly chopped)

 

Method

1. In a mixing bowl, cream together the cream cheese, ricotta and sugar.

2. Fold in the vanilla flavouring, cinnamon and roasted pistachio nuts.

3. Divide the filling into two equal portions.

 

For the garnish

 

Ingredients

110g ready-made cream cheese icing

Zest of half an orange

15g chocolate shavings

 

To assemble

1. Place one piece of sponge on the serving plate and soak it with a third of the orange syrup.

2. Spread half of the ricotta cream filling over the top, then cover it with a second layer of sponge.

3. Soak the sponge with half of the remaining orange syrup, and spread the remaining filling on the top.

4. Cover it with the last layer of sponge, and soak it well with the rest of the orange syrup.

5. Place the cake into the fridge, allowing it to cool and set for about an hour.

6. To finish, decorate the top with the cream cheese icing, then sprinkle with the orange zest and chocolate shavings.

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