Best Sicilian Cake Recipes

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SICILIAN CASSATA: RICOTTA CAKE



Sicilian Cassata: Ricotta Cake image

Provided by Food Network

Categories     dessert

Time 39m

Yield 10 servings as dessert

Number Of Ingredients 8

2 pounds fresh, whole milk ricotta
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chocolate chips
1 cup candied fruit with citron and angelica if possible
1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)
Optional: green marzipan for covering the finished cassata

Steps:

  • Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
  • Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
  • Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
  • Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
  • The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.

SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)



Sicilian Cake With Chocolate Frosting (Cassata Alla Siciliana) image

An authentic Sicilian recipe I found on easyrecipes.com. Posted for ZWT 7- Italy. Note: Overnight "ripening" is not included in prep time.

Provided by CJAY8248

Categories     Dessert

Time 2h44m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

purchased pound cake (about 9" x 3-inch )
1 lb ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons Strega, an orange flavored liqueur
3 tablespoons coarsely chopped mixed candied fruit
2 ounces semisweet chocolate, coarsely chopped
12 ounces semisweet chocolate, cut in small pieces
3/4 cup strong black coffee
1/2 lb unsalted butter, cut into 1/2 inch pieces and thoroughly chilled

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.

Nutrition Facts : Calories 594, Fat 58.3, SaturatedFat 36.6, Cholesterol 95.2, Sodium 65, Carbohydrate 23.2, Fiber 8.4, Sugar 6.9, Protein 13.3

SICILIAN LOVE CAKE



Sicilian Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 11

1 box chocolate cake mix, plus the ingredients called for in the directions
Canola oil, for preparing the pan
28 ounces ricotta cheese (3 1/2 cups)
4 ounces mascarpone (1/2 cup)
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt
10 ounces mascarpone (1 1/4 cups)
1 cup whole milk
One 3.9-ounce box instant chocolate pudding mix
1 tablespoon sugar

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 CREAM CAKE (CASSATA ALLA SICILIANA)



Sicilian Cream Cake (Cassata alla Siciliana) image

This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.

Provided by Dee514

Categories     Dessert

Time 15m

Yield 1 Cake, 6-8 serving(s)

Number Of Ingredients 8

2 lbs ricotta cheese
1 cup sugar
1/2 teaspoon vanilla
1 ounce maraschino cherries or 1 ounce your favorite flavor liqueur
2 tablespoons shredded sweet chocolate or 2 tablespoons miniature chocolate chips
1/4 cup chopped candied fruit
1 sponge cake, cut into 1 inch slices
confectioners' sugar (for sifting over unmolded cake)

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.

Nutrition Facts : Calories 621.4, Fat 21.8, SaturatedFat 13.2, Cholesterol 154.9, Sodium 313.1, Carbohydrate 86.4, Fiber 0.5, Sugar 63.5, Protein 21.2

SICILIAN PISTACHIO CAKE



Sicilian Pistachio Cake image

Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes. Filet of beef with a pistachio crust, "olives" made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake. "That one I only make for Christmas," she said. Her instructions were simple and clear enough, though the baking temperature of around 120 degrees Celsius, or about 260 degrees Fahrenheit, raised some doubts. Baked at 275 degrees, the cake takes longer than the 25 minutes she suggested, but the results are excellent.

Provided by Florence Fabricant

Categories     cakes, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 8

Unsalted butter for pan
2 1/3 cups/11 ounces/300 grams shelled pistachios, preferably Bronte from Sicily, plus more for decorating
3/4 cup/151 grams granulated sugar
3 tablespoons/30 grams potato starch or 3 tablespoons/24 grams cornstarch
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 tablespoons Strega, Galliano or green Chartreuse liqueur
Confectioners' sugar

Steps:

  • Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.
  • Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.
  • Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.
  • By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 17 grams, TransFat 0 grams

SICILIAN POTATO CAKE



Sicilian potato cake image

This potato cake - torta di patate - is a staple in many a trattoria and it's delicious eaten warm

Provided by Ursula Ferrigno

Categories     Buffet, Lunch, Main course, Supper

Time 2h

Yield Cuts into 12 slices

Number Of Ingredients 13

1.3kg floury potato , such as King Edward or Maris Piper
175g pancetta , diced
250ml milk
100g unsalted butter
4 eggs , beaten
2 garlic cloves , crushed
200g parmesan , freshly grated
6slices Italian salami , chopped
85g provolone or caciocavallo cheese , diced
140g mozzarella , diced
handful flatleaf parsley , chopped
50g fresh white breadcrumb
handful fresh thyme leaves

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.

Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.86 milligram of sodium

SICILIAN POTATO-AND-EGG CAKE



Sicilian Potato-and-Egg Cake image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
5 tablespoons unsalted butter, at room temperature, plus more for the pan
3 tablespoons breadcrumbs
1 cup grated parmesan or pecorino romano cheese (2 ounces)
Kosher salt and freshly ground pepper
4 large eggs, lightly beaten
4 ounces thinly sliced provolone cheese
1/2 cup chopped jarred roasted red peppers, drained and patted dry
3 tablespoons chopped fresh parsley
1 5-ounce package mixed greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

Steps:

  • Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
  • Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter.
  • Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake.

Nutrition Facts : Calories 663 calorie, Fat 42 grams, SaturatedFat 20 grams, Cholesterol 292 milligrams, Sodium 941 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 32 grams

SICILIAN CAKE



Sicilian Cake image

Provided by Food Network

Categories     dessert

Time 12h

Yield 1 (9-inch) cake

Number Of Ingredients 8

2 pounds ricotta, drained well
3/4 cup sugar
2 cups heavy cream
2 teaspoons vanilla extract
1/4 cup dark rum
1 can (20 ounces) crushed pineapple, drained well
3 packages ladyfingers
Chopped walnuts, semisweet chocolate chips, and glaceed cherries for garnish

Steps:

  • In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.

SICILIAN SPAGHETTI CAKE (PASTICCIO DI SPAGHETTI ALLA SIRACUSANA)



SICILIAN SPAGHETTI CAKE (PASTICCIO DI SPAGHETTI ALLA SIRACUSANA) image

Yield 4 Servings

Number Of Ingredients 12

1 14-ounce can whole tomatoes, drained
12 imported black olives, pitted
4 large fresh basil leaves
2 tablespoons capers, rinsed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 large bell peppers, (green, red or yellow), cut into 1/4-inch strips
1 onion, thinly sliced
1 clove garlic, minced
1/4 teaspoon crushed red pepper, (optional)
Salt & freshly ground pepper, to taste
8 ounces thin whole-wheat spaghetti, or vermicelli
1/2 cup freshly grated Pecorino Romano cheese

Steps:

  • Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta. Combine tomatoes, olives, basil and capers in a food processor; pulse until coarsely chopped. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell peppers and onion. Cook, stirring often, until tender, about 10 minutes. Add garlic and crushed red pepper (if using) and cook, stirring, until fragrant, about 1 minute more. Add tomato mixture and bring to a simmer. Season with salt and pepper. Transfer to a large bowl. Meanwhile, cook spaghetti (or vermicelli) in boiling salted water until al dente, 5 to 8 minutes. Drain and rinse well. Add to sauce and mix well. Let cool to room temperature. Stir in Pecorino Romano. Brush the remaining 2 teaspoons oil over the bottom and sides of a heavy 10-inch ovenproof skillet. Heat the pan over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer. Bake pasta until golden brown, about 30 minutes. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve. TIPS & NOTES Make Ahead Tip: Prepare through Step 4. The pasta mixture will keep, covered, in the refrigerator for up to 2 days. Return to room temperature before proceeding.

SICILIAN LOVE CAKE RECIPE - (4.3/5)



Sicilian Love Cake Recipe - (4.3/5) image

Provided by peridot728

Number Of Ingredients 13

MASCARPONE RICOTTA FILLING:
1 box chocolate cake mix, plus the ingredients called for in the directions
Canola oil, for preparing the pan
28 ounces ricotta cheese (3 1/2 cups)
4 ounces mascarpone (1/2 cup)
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt
COCOA MASCARPONE FROSTING:
10 ounces mascarpone (1 1/4 cups)
1 cup whole milk
One 3.9 ounce box instant chocolate pudding mix
1 tablespoon sugar

Steps:

  • Preheat the oven according to the cake mix directions. Coat a 9x13 inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside. 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. 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 PIZZA CAKE



Sicilian Pizza Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 5

Cooking spray
2 15- to 18-ounce boxes white cake mix (plus required ingredients)
5 to 6 strips all-natural berry-flavored fruit leather
8 ounces white chocolate
1 16- to 18-ounce jar strawberry preserves (not jelly)

Steps:

  • Coat the bottom and sides of an 11-by-17-inch rimmed baking sheet with cooking spray. Prepare the cake mixes as directed; spread in the baking sheet, filling it about three-quarters of the way (you will have leftover batter).
  • Bake the cake at 350 degrees F until a toothpick comes out clean, 15 to 20 minutes. Let cool in the pan, then scrape off the top of the cake with a fork, leaving a border for the crust.
  • Cut the fruit leather into 1 1/2-inch circles using a cookie cutter or kitchen shears and set aside. (If the strips are too narrow, roll them out slightly with a rolling pin before cutting.)
  • Grate about 2 tablespoons of white chocolate into a bowl and set aside. Chop the remaining white chocolate.
  • Microwave the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth.
  • Mix the preserves with 2 tablespoons of the melted white chocolate in another bowl ¿ this will make the sauce more opaque.
  • Spread the strawberry sauce on the cake, inside the border.
  • Top with spoonfuls of the remaining melted white chocolate, spreading each slightly with the back of a spoon. Sprinkle with the grated white chocolate.
  • Use a kitchen torch to toast the melted white chocolate and the edges of the cake. Top with the fruit-leather circles.

EASY SICILIAN CREAM CAKE



Easy Sicilian Cream Cake image

Easy peasy. Not your typical Sicilian Cream Cake.

Provided by Lori Loucas

Categories     Cakes

Time 20m

Number Of Ingredients 10

1 frozen pound cake (11 oz), thawed
1 1/2 c ricotta cheese
1/4 c sugar
1/4 c creme de cacao liqueur
1/4 c chocolate chips
1/4 c mixed candied fruit
FOR THE FROSTING:
1 c ready-to-spread chocolate frosting
2 Tbsp creme de cacao liqueur
confetti sprinkles

Steps:

  • 1. Cut the pound cake into 3 horizontal layers. (This is easier if you turn the cake on it's side).
  • 2. Combine the ricotta, sugar and creme de cacao in a mixing bowl. Beat with an electric mixer until smooth. Fold in the chocolate chips and candied fruit.
  • 3. Place the bottom cake layer on a serving dish. Spread half the ricotta mixture evenly over the layer. Place the second cake layer on top, and spread the remaining ricotta mixture evenly over the top. Place the third cake layer on top.
  • 4. Combine the chocolate frosting with the creme de cacao. Spread on the cake. Sprinkle the decorations over the top.
  • 5. Chill for 30 minutes before serving.

SICILIAN RICOTTA CAKE



Sicilian Ricotta Cake image

Number Of Ingredients 15

1 recipe Sponge Cake (2 layers)
1 pound whole or part-skim ricotta cheese
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup chopped semisweet chocolate
2 tablespoons chopped candied orange peels
ICING
4 ounces almonds paste
2 or 3 drops green food coloring
2 egg whites
1/4 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 cups confectioners' sugar
candied fruit or dried fruits, such as cherries, pineapple, or citron

Steps:

  • 1 Prepare the sponge cake, if necessary. Then, in a large bowl with a wire whisk, beat the ricotta, sugar, vanilla, and cinnamon until smooth and creamy. Fold in the chocolate and orange peel. 2 Place one cake layer on a serving plate. Spread the ricotta mixture on top. Place the second cake layer over the filling. 3 For the decoration, crumble the almond paste into a food processor fitted with the steel blade. Add one drop of the food coloring. Process until evenly tinted a light green, adding more color if needed. Remove the almond paste and shape it into a short thick log. 4 Cut the almond paste into 4 lengthwise slices. Place one slice between two sheets of wax paper. With a rolling pin, flatten it into a narrow ribbon 3 inches long and 1/8-inch thick. Unwrap and trim off any rough edges, reserving the scraps. Repeat with the remaining almond paste. The ribbons should be about the same width as the height of the cake. Wrap the almond paste ribbons end to end all around the sides of the cake, overlapping the ends slightly. 5 Gather the scraps of almond paste and reroll them. Cut into decorative shapes, such as stars, flowers, or leaves, with cookie cutters. 6 Prepare the icing: Whisk the egg whites, lemon zest, and juice. Add the confectioner's sugar and stir until smooth. 7 Spread the icing evenly over the top of the cake. Decorate the cake with the almond paste cutouts and the candied fruits. Cover with a large overturned bowl and refrigerate until serving time, up to 8 hours. Store leftovers covered in the refrigerator up to 2 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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