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Sicilian Cheese-Cake

Recipe for 20


  • 1kg unsalted ricotta

  • 100g organic icing sugar

  • 4 drops organic Fairtrade vanilla essence

  • 100g organic dark chocolate, grated

  • 300g organic mixed candied fruit, chopped

  • 300g sponge fingers or slices of sponge cake

  • 175ml FAIRTRADE rum

What to do

  1. Beat the ricotta with about 65g of the sugar and the vanilla essence, then fold in the chocolate and candied fruit, leaving back a few teaspoons for decoration.
  2. 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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