These days an elderly gentleman gave me some sheep’s milk ricotta he made himself in the countryside, like in the old days: fresh, genuine and with an authentic taste, very different from supermarket ricotta.
I used some to dress pasta, but since there was too much I decided to turn it into a dessert. Opening the pantry, I found several ingredients I haven’t been using lately and thought: why not combine them and create something special?
The result speaks for itself: here is my cake with the flavor of Sicily, a simple, fragrant and genuine dessert to savor.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All Saints
Ingredients
- 3 eggs
- 1/2 cup all-purpose flour (plus 1 tablespoon (about 70 g))
- 2 1/2 tbsp potato starch
- 7 tbsp granulated sugar (about 90 g)
- 1 1/2 cups fresh sheep's milk ricotta (about 12.3 oz (350 g))
- 1/2 cup granulated sugar (for the ricotta cream (about 100 g))
- 1 pinch ground cinnamon
- to taste dark chocolate chips
- 1 tbsp orange liqueur (or limoncello)
- 1/2 cup granulated sugar (for the syrup (about 120 g) — use 1/2 cup + 1 tbsp if you prefer more precise measure)
- 1 cup water (about 250 ml)
- to taste chopped pistachios
Tools
- Pan round, 8 in diameter
Preparation
To prepare the cake with the flavor of Sicily, start with the base: the sponge cake (pan di Spagna). Follow the indicated quantities and the procedure by clicking here. Let it cool completely before proceeding.
Meanwhile, prepare the syrup: in a small saucepan pour the water and sugar, heat over medium heat while stirring until the sugar has completely dissolved, then turn off the heat and add the orange liqueur or alternatively the limoncello. Stir and let cool.
In a bowl, work the ricotta with 1/2 cup of sugar and a pinch of cinnamon until you obtain a smooth cream. You can use a whisk or a fork.
Cut the sponge cake in half, obtaining two discs of the same thickness. Place the first disc on a serving plate and brush it lightly with the syrup. Spread a uniform layer of ricotta cream, leaving about 3 tablespoons aside for the final decoration. Add the dark chocolate chips on the cream.
Cover with the second sponge disc, brush it as well with the syrup, then spread the remaining ricotta cream on top, leaving the edges free. Sprinkle the cake with chopped pistachios for a final crunchy and fragrant touch.
Let rest in the refrigerator for at least one hour before serving so that all the flavors blend perfectly.
Tips and storage
If you can’t find agrumello, you can replace it with limoncello, mandarinetto or an orange liqueur.
For an authentic result, use only sheep’s milk ricotta.
If you like, you can flavor the sponge cake with a little grated lemon zest.
The cake keeps in the refrigerator for 2 days, covered, retaining all its flavor and aroma.
Other recipes:
Pennette with the Scent of the Nebrodi
Baked Zucchini Cutlets
Ricotta, Apple and Walnut Tart
