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Sicilian Easter Sponge Cake

Final Result

This Sicilian Sponge Cake is a delicious gateau which you can serve either as a dessert for Easter or for a special afternoon tea. Simple to make, this sponge cake is very presentable and ideal for an unusual dessert.

Preparation & Cooking Time: 75 minutes

Serves: 6




You will need:

For the Sponge Cake

Lamb Brand Sponge Mix 250g

Water 50ml

Eggs 2

Cocoa Powder 1 tsp


For the Filling

Lamb Brand Candied Peel 450g, chopped

Lamb Brand Castor Sugar 200g

Lamb Brand Ground Cinnamon ½ tsp

Icam Milk Chocolate 80g, chopped

Maraschino Liqueur 175 – 180 ml

Water 60ml

Ricotta 1kg

To decorate

Lamb Brand Glaced Cherries 5, halved

Lamb Brand Ground Cinnamon ½ tsp

Icam Milk Chocolate 10g, grated


Products used in this recipe

All you have to do is:

For the Sponge: 

Line a 26cm spring form cake tin with baking paper. Prepare the sponge mix as per packet instructions, using the above eggs and water and also add the cocoa powder.  When ready let cool for some time and then remove from tin. 


For the Filling:

Place the ricotta in a bowl. Dissolve the castor sugar in water. Beat it into the ricotta until well blended. Beat in the ground cinnamon. Reserve 10 tbsp of the mixture for decoration. Stir the chopped mixed candied peel and chocolate into the mixture and mix well.

Line the base and sides of the cake tin with new baking paper. Cut the sponge in half (horizontally). Place the base half of the sponge back in the tin. Sprinkle with half of the Maraschino liqueur. Spoon in all the ricotta mixture and level the surface. Place the other sponge layer on top. Sprinkle the rest of the Maraschino liqueur over the sponge and refrigerate for 8 hours or until set, cover the reserved ricotta mixture and refrigerate for later use.


For decoration:

Bring the gateau out of the tin and spread the reserved ricotta mixture on the top. Decorate as desired with the ricotta mixture, cinnamon, halved cherries and grated chocolate on top.