The FEDORA CAKE is a fantastic Sicilian dessert, specifically from Catania, characterized by its very creamy ricotta filling sandwiched between two disks of soft sponge cake. It’s a traditional cake with an ancient history and should not be confused with the Florentine namesake, which is completely different. It can be served at the end of a meal or, given its somewhat showy appearance, as a birthday or celebration cake.
The cake stands out for its very soft base — try this sponge cake recipe; it’s Sonia Peronaci’s and you’ll fall in love with it — and for the creamy filling. I mostly use well-drained sheep ricotta, which I find flavorful and perfect, combined with dark chocolate chips and powdered sugar. Don’t forget the syrup: it’s ideal to flavor it with orange liqueur and a little orange zest to give that aromatic note that makes the cake perfect.
The decoration also has its reason. Beyond beauty, already important in pastry, toasted almond flakes and chopped pistachios give a bit of crunch that makes every bite pleasant. And finally, according to tradition, don’t forget the candied cherries…
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs (medium, at room temperature)
- 1/2 cup + 2 tbsp granulated sugar
- 3/4 cup all-purpose flour (00)
- 1/3 cup potato starch
- 1 tsp vanilla extract (or the seeds from one vanilla pod)
- lemon zest
- 1 pinch salt
- 2 2/3 cups sheep ricotta
- 1 cup cow ricotta (well drained)
- 1 1/4 cups powdered sugar
- 2 oz dark chocolate chips (about 1/3 cup)
- 3/4 cup water ((about 200 ml / 7 fl oz))
- 1/4 cup granulated sugar (for syrup)
- 2 tbsp orange liqueur (or rum (about 1 fl oz))
- orange zest (untreated)
- 1/3 cup sliced almonds
- candied cherries
- chopped pistachios
Tools
- Electric hand mixer
- 1 Cake pan Decora, Silver, 0062612
- 1 Sieve
- Piping bag
Steps
Separate the eggs, which should be at room temperature, placing the whites in one bowl and the yolks in another.
Start whipping the egg whites and as soon as they begin to turn white add one third of the sugar (about 3 tbsp). Mix for 2 minutes, then add another portion (about 3 tbsp) and continue with the remaining sugar in the same way.
You should obtain a very voluminous and foamy mass.
Add the vanilla extract or the seeds of a vanilla pod and the grated lemon zest, then mix.Add the yolks one at a time, incorporating them well. Add the dry ingredients — flour and potato starch — sifted, and gently fold them in with a spatula.
Butter and flour an 8-inch diameter pan, pour in the batter and level the surface.
Bake in a preheated conventional oven at 347°F for 30 minutes. After the time has passed, check doneness with the usual toothpick test: it should come out dry when inserted into the center.
Remove the sponge cake from the oven and let it cool slightly. Then unmold it and let it cool completely on a rack.It’s very important for a perfect cream that the ricotta be well drained. If it seems slightly soft when you buy it, place it in a fine sieve set over a bowl and refrigerate for at least 2 hours so the whey drains into the bowl.
Then pass it through a sieve and work it together with the powdered sugar.
Add the chocolate chips and mix.
Put the mixture into a piping bag, reserving 3–4 tablespoons for decoration, and chill in the refrigerator for 1 hour to firm and flavor it.In a small saucepan put the water, the sugar and the orange zest without the white pith.
Bring to a simmer and cook for 10 minutes. Turn off the heat and let cool. Only then add the orange liqueur or the rum.
Cut the sponge cake in two, soak the first layer generously with half of the syrup and spread a generous layer of the ricotta cream.
Cover with the other sponge layer, also soaked.
Cover the whole cake with the remaining ricotta cream and press the slightly toasted almond flakes onto the sides.
Using the reserved cream, pipe star-shaped dollops on the surface with a star tip and decorate the center with the chopped pistachios.
Transfer the Fedora cake to the refrigerator and let the flavors meld for at least 2 hours.
STORAGE AND VARIATIONS
You can store the Fedora cake well covered in the refrigerator for at least 3 days.
If the cake is also intended for children, you can replace the alcoholic part of the syrup with a simple sugar syrup made with water and sugar, flavored only with citrus zest or fruit juice.
Regarding the ricotta, you can use only sheep ricotta for a more intense flavor.
