Sicilian Cheese-Cake Recipe
This Sicilian Cheese Cake Recipe is for 20 people
Ingredients
| 1kg | unsalted ricotta |
| 100g | organic icing sugar |
| 4 drops | Steenbergs organic Fairtrade vanilla extract |
| 100g | organic dark chocolate, grated |
| 300g | organic mixed candied fruit, chopped |
| 300g | sponge fingers or slices of sponge cake |
| 175ml | FAIRTRADE rum |
Method
- Beat the ricotta with about 65g of the sugar and the vanilla extract, then fold in the chocolate and candied fruit, leaving back a few teaspoons for decoration.
- Line a 25cm cake tin with cling film.
- Dip the sponge fingers or cake for a few seconds to moisten them.
- Spread the ricotta mixture evenly inside and cover with the rest of the sponge fingers dipped in rum.
- Cover with a piece of cling-film and press down hard.
- Put in the fridge for at least 1 hour to become firm.
- When ready to serve, remove the cling film cover, then turn the cake upside down, and remove the rest of the cling film.
- Sprinkle the cake with icing sugar and decorate with the remaining chopped fruit.
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