Time to channel your inner Sicilian grandmother. I am taking for granted you can muster (or buy) a 10” sponge cake so I am not including the recipe for it. If sheep’s ricotta is not available, substitute with cow ricotta or make your own.
7 oz Almond Flour
7 oz Sugar
3.5 oz Water
A few drops of green food coloring (optional)
- Dissolve sugar and water in a small pot on low heat. As soon as the sugar reaches a light amber colour, add the almond flour and a few drops of food coloring. Mix well and pour it on a slightly wetted marble counter or on a silicone mat. Let cool.
- Knead with your hands until you obtain a smooth paste.
- Roll it with a rolling-pin to 1/4” thickness. Set aside.
1# Fresh sheep’s ricotta
10.5 oz Sugar
1.8 oz Candied pumpkin or other candied fruit, diced
1.8 oz Dark Chocolate Chips
1 ts Vanilla Extract
- If the ricotta is very wet, let it drain for a while then mix it with the sugar and the vanilla extract.
- Set aside for an hour and then push it through a sieve, a chinois or a cheesecloth.
- Add candied pumpkin and chocolate chips.
1/2 C Rum
Sugar and water a.n.
Plenty of large candied fruit, assorted
Fondant or sugar glaze (recipe to follow)
- Cut the sponge cake in three even disks and place the first one on the bottom of a 10” round mold.
- Combine the rum with a bit of sugar to taste and some water to thin it out and then pour the mixture on the sponge cake.
- Cut the almond paste and the second disk of sponge cake into rectangles and place them on the first disk, alternating almond paste and cake.
- Pour the ricotta filling on top and smooth it with a spatula.
- Top with the third disk of cake. Set aside for an hour.
- Unmold the cake on a platter and either cover with fondant (following the package instructions) or make your own sugar glaze by dissolving 5.3 oz of powder sugar and 1/4 C of water on low heat, until it becomes transparent and thick. While still hot, pour it on the cake, spreading it evenly with a spatula.
- Let cool and decorate with the candied fruit.