Sicilian Cake Recipes

SICILIAN LOVE CAKE

Steps:

• Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
• To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
• To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

SICILIAN POTATO CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Boil the potatoes whole, in their skins, in gently simmering water until tender - about 30-40 mins depending on size. Meanwhile, fry the pancetta cubes until golden.
• Drain the potatoes and set aside. Put the milk and most of the butter in the potato pan to warm. Peel the potatoes, cut into big chunks, then tip back into the pan with the milk. Mash them (as long as you've used a floury potato you will get a light and fluffy mash by using an electric hand whisk, or a masher). Mix in the pancetta, eggs, garlic and all of the other ingredients except the breadcrumbs and thyme.
• Use the remaining butter to butter the bottom and sides of a 23cm springform tin. Coat the inside of the tin with about ¾ of the breadcrumbs and fill with the potato mixture. Smooth down the surface and sprinkle with the remaining breadcrumbs, pressing them gently into the potato.
• Bake for about 1hr 10 mins until the potato cake is set, with a slight wobble in the middle. Let it rest for 5 mins then loosen from the sides with a knife before releasing the tin. Slide onto a plate and sprinkle with the thyme leaves. Serve hot or warm. Can be prepared up to the end of step 3 the night before and kept covered in the fridge.

SICILIAN CHEESECAKE

Steps:

• In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.
• In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.
• Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.

CASSATA SICILIANA

Steps:

• The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
• Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
• Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
• Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
• Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
• Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
• On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.

SICILIAN CREAM CAKE (CASSATA ALLA SICILIANA)

Steps:

• Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
• Add chocolate and fruit; mix well.
• Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
• Turn ricotta mixture into lined mold.
• Cover the top with remaining cake slices.
• Refrigerate overnight, or place in freezer for several hours.
• To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
• Sprinkle (lightly sift) confectioner's sugar over cake.
• If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
• Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.

SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)

Steps:

• With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into 1/2 to 3/4 inch thick slabs.
• Rub the ricotta through a coarse sieve into a bowl with a wodden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, siugar and Strega.
• With a rubber spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture.
• Carefully place another slab of cake on top, keeping the sides and ends even, and spread some more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up- ending with a plain slice of cake on top.
• Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
• Chocolate Frosting:.
• Melt 12 oz. of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved.
• Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency.
• With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can.
• Cover loosely with plastic wrap, wax paper or foil and let cassata "ripen" in the refrigerator for at least 24 hours before serving it.