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Lilly Higgins' Sicilian Wedding Cake


16-10-2013 11:15

When launching her new cookbook, Lilly Higgins’ Dream Deli in Cork, Rory O’Connell said Lilly’s Sicilian Wedding Cake will be THE cake of choice for brides everywhere for next four or five years! Here we’re giving you the recipe to try at home - it’s easy and the final result is a real show-stopper!

 

Lilly writes:

 

"This cake is inspired by one I ate at a wedding a few years ago in Italy.


After an amazingly elaborate meal, a round table covered in a white cloth was brought out and placed centre stage amongst the guests. The chef brought out a huge platter with a biscuit base, several bowls of berries and a large bowl of what looked like clotted cream. The room soon
became silent – we were all transfixed by him as he assembled this incredibly theatrical cake. He spread out the creamy mixture, then layers of berries, scattering them generously by hand. Finally, he dotted a few sprigs of mint around the cake and dusted the entire thing with icing
sugar. It was the first dessert I had ever seen someone get a standing ovation for!


And not only was it beautiful to look at, the cake tasted amazing too. I just had to figure out what the creamy mixture was. After much research, I discovered a Sicilian cassata cake recipe. Its ricotta-based filling is the closest I’ve come to recapturing that magical dish.


I made this for guests at one of our supper clubs a few years ago and it had the same dramatic effect as I assembled it in front of everyone!"

 

Lilly x

 

INGREDIENTS:


1.5KG Digestive Biscuits

750G butter
900G blackberries
900G blueberries
900G strawberries
900G raspberries
900G redcurrants
1.2KG ricotta (6 tubs)
Zest of 4 lemons
6 tbsp Icing sugar, plus extra to decorate
4 tbsp vanilla essence
2 litres of cream

SERVES 35–40

 

METHOD:


1 Crush the digestives in a food processor until there are crumbs and some large bits. You don’t want dust!Melt the butter and mix well in a large bowl with the biscuit crumbs.


2 Tip the buttered crumbs onto your serving plate. Work quickly while the mixture is still warm. Shape into a large circle or rectangle and make sure it’s compact by flattening it with the back of a spoon so that it will set into a nice crunchy biscuit layer that you can cut into.


3 While the base is setting, place the berries in nice serving bowls. Slice the strawberries and sprinkle them with caster sugar.


4 Place the ricotta, lemon zest, icing sugar and vanilla into a bowl and beat until combined.


5 Whip the cream until it’s soft. Gently fold the cream into the ricotta mixture using a large spatula.


6 To serve, spread the ricotta cream mixture over the base, top with the berries and dust with icing sugar.

 

New cookbook, Lilly Higgins’ Dream Deli, is published by Gill Books and available nationwide.

 



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