Sicilian Fedora Cake: original recipe with ricotta and almonds
How to make the perfect Sicilian Fedora Cake: secrets for a velvety ricotta cream
Fedora Cake: the Sicilian dessert that will make you forget cassata!
If you think of Sicily you immediately think of cassata, right? Well, today I want to introduce you to its more elegant “sister” and, if I may say so, even more irresistible: the Fedora Cake.
It is that classic Sunday dessert that, with its cloud of ricotta and that crunchy shower of almonds, always pleases everyone at the table.
I know what you’re thinking: “Oh no, the ricotta will make the sponge soggy!” or “What if the cake deflates as soon as I open the oven?”.
Relax, I’ve been there too! Who hasn’t ended up with a too-runny cream or a cake that seemed to want to “sit down” right at the best moment?
In the kitchen little disasters happen, but the secret to a perfect Fedora comes down to two very simple tricks we’ll see together: let the ricotta rest well (patience is the magic ingredient!) and treat the eggs with the delicacy they deserve.
Making it together will be a pleasure. You’ll feel so proud when you bring this masterpiece to the table: it’s so pretty with its white, green and red colors that it looks like it came straight from a pastry shop.
Follow my tips and your Fedora will not only be beautiful, but astonishingly delicious!
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Cooking time: 30 Minutes
- Portions: springform pan 8 2/3 in
- Cuisine: Italian
Ingredients Fedora Cake
- 5 pcs eggs (whole, about 5 medium)
- 3/4 cup granulated sugar
- 3/4 cup + 1 tbsp all-purpose flour (00 flour)
- 1/2 cup potato starch
- 1 lemon zest (organic)
- 1 pinch fine salt
- 1 tbsp vanilla extract
- 4 cups sheep ricotta (well drained)
- 2 cups powdered sugar (icing sugar)
- 1/3 cup dark chocolate chips
- 1 cup water
- 1/2 cup + 2 tbsp granulated sugar (for syrup)
- 1 orange zest (only the orange part)
- 1 3/4 tbsp liqueur (Cointreau)
- 1 1/3 cups sliced almonds (toasted)
- 3 tbsp pistachio crumbs
- 8 candied cherries
Tools
- Kitchen scale
- Electric whisk
- Springform pan
- Sieve
- Spatula
- Brush
- Piping bag
- Spatula
How to make the perfect Sicilian Fedora Cake
Whip the egg whites with a pinch of salt; as soon as they turn white, add the sugar in three batches until stiff. Add lemon zest, vanilla and incorporate one yolk at a time on low speed. Add sifted flour and potato starch, folding by hand from the bottom up so as not to deflate the mixture. Pour into the buttered pan and bake at 356°F (180°C, conventional) for 25-30 minutes. Let cool completely.
Sieve the very dry ricotta to remove lumps. Work it with the powdered sugar using a spatula and sieve it a second time for a velvety texture. Add the chocolate chips, cover and chill in the fridge for at least one hour.
Boil the water, sugar and orange zest for 5 minutes. Once lukewarm, add the Cointreau. Strain and let cool.
Cut the sponge cake into two layers (remove the top dome). Soak the first layer on the serving plate, fill with half the cream using a piping bag and level. Place the second layer on top and soak it. Use the remaining cream to coat (“crumb coat”) the entire cake, including the sides.
Press the sliced almonds onto the sides of the cake. On top, arrange the candied cherries in a radiating pattern, surround them with additional almonds and fill the center with pistachio crumbs for a vivid color contrast.
Storage
Fedora Cake keeps in the refrigerator for up to 2-3 days under a glass dome. Freezing is not recommended due to the fresh ricotta.
Recipe variations
Non-alcoholic soak: Replace the Cointreau with fresh orange juice added cold.
Modern touch: Add a thin layer of bitter orange marmalade on the first sponge layer before the cream.
Tips
Toasting: Toast the almonds in the oven at 302°F (150°C) for a few minutes before using: the flavor will double in intensity.
The ricotta: If the ricotta is very wet, squeeze it in a clean linen cloth before sieving.
Ingredient notes and substitutions
To obtain a Fedora Cake identical to the ones from Sicilian pastry shops, the choice of ingredients is fundamental, but here is how to adapt if you are missing something:
Ricotta: The original recipe calls for sheep ricotta, richer and fattier, which ensures perfect texture. If you prefer a milder taste, you can use cow’s ricotta, but make sure it’s the kind sold from the deli counter (not the industrial plastic-tub type which is too watery) and let it drain twice as long.
Potato starch: It’s used to make the sponge cake light and fluffy. If you don’t have it, you can substitute the same quantity of cornstarch (maize starch). I don’t recommend using only flour because the base would be less elastic and more difficult to soak without breaking.
Cointreau liqueur: This orange liqueur pairs divinely with ricotta. Alternatively you can use Strega or Maraschino. If you want a completely alcohol-free version, increase the amount of orange zest in the syrup and add a splash of fresh orange juice once cooled.
Powdered sugar: For the ricotta cream it is preferable to granulated sugar because it is absorbed instantly without leaving a “grainy” sensation under the teeth. If you only have granulated sugar, blitz it in a food processor until powdery before adding it.
Sliced almonds: If you can’t find them you can use blanched whole almonds and roughly chop them with a knife. The aesthetic effect will be slightly more rustic, but the flavor (after toasting) will still be excellent.
FAQ (Questions & Answers)
Can I use cow’s ricotta?
Yes, but the original Fedora requires sheep ricotta for its creaminess and pronounced flavor.
Why did the ricotta cream become runny?
You’ve probably overworked it after adding the sugar or the ricotta was too warm. Always work the ricotta cold.
My sponge cake turned out too thin—what went wrong?
Make sure the eggs are at room temperature before whipping: they will incorporate more air.
