Sicilian Easter Cake
Dough:
3 eggs,
400 g flour
350 g sugar
100 g margarine
1 sachet of dried yeast
Filling:
400 g ricotta
100 g candied fruit cubes,
100 g minced dark chocolate,
100 g peach jam
some cinnamon
100 g peeled almonds for decoration,
50 g of powdered sugar for sprinkling.
Knead the dough, divide it into two unequal parts, both roll out. Cover a large one in a greased and flour-sprinkled form and fill it with the prepared filling (mix all the ingredients indicated). Cover with almond kernels, lay tightly to each other in the middle of the pie. Put in an oven preheated to 250 degrees, immediately reduce the temperature to 200 degrees, bake for 30 minutes. Serve chilled, sprinkled with powdered sugar.
Dough:
3 eggs,
400 g flour
350 g sugar
100 g margarine
1 sachet of dried yeast
Filling:
400 g ricotta
100 g candied fruit cubes,
100 g minced dark chocolate,
100 g peach jam
some cinnamon
100 g peeled almonds for decoration,
50 g of powdered sugar for sprinkling.
Knead the dough, divide it into two unequal parts, both roll out. Cover a large one in a greased and flour-sprinkled form and fill it with the prepared filling (mix all the ingredients indicated). Cover with almond kernels, lay tightly to each other in the middle of the pie. Put in an oven preheated to 250 degrees, immediately reduce the temperature to 200 degrees, bake for 30 minutes. Serve chilled, sprinkled with powdered sugar.
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