Sicilian Easter Cake

6 servings

90 minutes

Sicilian Easter pie is a symbol of the holiday and home comfort. Its roots go back to Italian traditions where baking for Easter was seen as an expression of love and joy. This pie combines the tenderness of ricotta, the sweetness of apricot jam, and the bitterness of dark chocolate, creating a rich and balanced flavor. Almonds give it a crunchy texture while candied fruits add refreshing citrus notes. Baked to a golden color, it pleases the eye and offers delight with every bite. This dessert is perfect for family tea gatherings and will also adorn the festive table, conveying the warmth and tradition of Sicily.

Energy value per serving

• Calories: 962.6
• Proteins: 25.1g
• Fats: 48.2g
• Carbohydrates: 108.5g

Ingredients

• Wheat flour: 400 g
• Butter: 200 g
• Sugar: 120 g
• Chicken egg: 2 pc
• Salt: 0.5 tsp
• Cottage cheese: 400 g
• Candied citrus peel mix: 100 g
• Dark chocolate: 100 g
• Apricot jam: 100 g
• Almond: 100 g
• Powdered sugar: 2 tbsp

Cooking steps

1. Cut the cold butter into cubes. Sift the flour with salt and pour it into the mixer bowl. Place the butter on top. Beat at the lowest speed until a fine crumb forms. Add sugar and mix again for about 10 seconds. Add eggs and mix quickly.

   Required ingredients:

   • Butter: 200 g
   • Wheat flour: 400 g
   • Salt: 0.5 teaspoon
   • Sugar: 120 g
   • Chicken egg: 2 pieces

2. Place the dough on a work surface, knead 2-3 times, roll into a ball, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

3. We strain the ricotta through a sieve and mix it with jam and cinnamon. We add candied fruits and chopped chocolate.

   Required ingredients:

   • Cottage cheese: 400 g
   • Apricot jam: 100 g
   • Candied citrus peel mix: 100 g
   • Dark chocolate: 100 g

4. Soak almonds in boiling water for 2 minutes, drain, and rinse with cold water. Peel the nuts. Dry them.

   Required ingredients:

   • Almond: 100 g

5. Grease the baking pan with butter. Divide the dough into 2 unequal parts. Roll out the larger part into a circle of 32–34 cm and the smaller one into a diameter of 24 cm. Place the larger rolled circle in the pan, spreading it across the bottom and sides. Add the filling. Cover the filling with the smaller circle and pinch the edges. Decorate with almonds on top and refrigerate for 15 minutes.

   Required ingredients:

   • Butter: 200 g
   • Almond: 100 g

6. Preheat the oven to 180 degrees. Bake for 30-35 minutes until golden brown. Remove, cool, and sprinkle the cooled pie with powdered sugar.

   Required ingredients:

   • Powdered sugar: 2 tablespoons