Sicilian Ricotta Cake
A cold dessert layered with sponge, ricotta cheese and candied fruit, a little like a set trifle but flavored with orange. This gets better with time, so for a better result make the day before and will keep for several days.
Preparation time: 20 minutes Quantity: serves 6 or so
Ingredients
340g/12 oz ricotta cheese
1/2 grated orange rind
1 tablespoon vanilla sugar
1/2 tablespoon orange liqueur
55g/ 2 oz candied fruit
8 trifle sponges or a 3 egg Genoese
2 tablespoon orange liqueur
2 tablespoon orange juice
Method
- Push cheese through a sieve and add sugar, rind and liqueur
- Reserve 1/3 of mixture
- Add peel to remaining 2/3 mixture
- Line a tin or bowl with 1/3 sponge
- Drizzle with the juices and liqueur
- Layer with 1/3 ricotta
- So basically you are doing 3 layers of sponge and 2 layers of ricotta mix soaking the sponge each time
- Cover with cling film and compress the top with something weighty
- Leave in the fridge for 24 hours
- Turn out and spread remaining ricotta mix all over the cake and decorate with more candied fruits