Cookbook released
March 14th!
Cookbook released
March 14th!
(postage included)
(postage included)
BEAUTIFUL CAKE TOPPINGS
These three recipes are ideal toppings or frostings for my Sicilian Whole Orange Cake but also almost ANY cake! Perhaps you want a cake topped with glistening sugar syrup orange, or an easy cashew style mascarpone or extra decadent creamy Sicilian-style ricotta fit for a cake or cannoli filling. Whatever the style, you have some tasty and unique recipes to choose from below.
ORANGE sYRUP SLICES
RECIPE EDITED: 29th July 2026
These quick and easy syrupy orange slices are so beautiful placed on top of your baked Sicilian Orange Cake (or any cake for that matter!). Use the following recipe as a guide, but try to flexible with the quantities if you need a little more orange juice (if your syrup dries out too quickly or you want more syrup to pour over your cake). As this is a quick version of sugar syrup oranges and not a candied sweet recipe, the rind will still have a slight bitterness, so feel free to peel the oranges, or just don't eat the rind!
INGREDIENTS
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¾ cup caster sugar (or regular, granulated sugar is okay too)
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juice of 1 large orange (+ extra to spare if needed)
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2-3 medium oranges (unpeeled) thinly sliced​, about ½ cm thick
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METHOD
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In a medium-large pot, add the sugar and orange juice. Bring to a simmer over a medium heat, ensuring all of the sugar is dissolved.
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Once the sugar is dissolved, add the orange slices and simmer for about 5-10 minutes. You want to soften the oranges but not brown them. Add a dash more orange juice if the syrup dries out too quickly. If you want to reduce the syrup and caramelise the oranges further, simmer on low for a total of 15 minutes.
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Top your baked cake with the orange slices and pour over any leftover syrup.
MASCARPONE
Here is an ultra-simple recipe for a sweet style of mascarpone. Dollop or pipe into desserts, spread over cakes or serve with fruit. The lemon juice provides the tanginess and the soaked cashews the creaminess. The more powerful your blender, the smoother this mascarpone cheese will be. If you like your mascarpone without the sweetness, omit the icing sugar and vanilla.
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INGREDIENTS
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1 ½ cups cashews, soaked overnight in water
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½ cup soy milk (full fat variety) + extra dashes
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2 tablespoons melted refined (flavourless) coconut oil
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1 tablespoon lemon juice
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2 tablespoons icing sugar
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1 teaspoon vanilla extract
METHOD
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In a high-speed blender or food processor, process all ingredients until completely smooth, scraping down the sides as you go. If the mascarpone is proving too thick to blend, add extra dashes of milk.
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Pour into a container or mould and allow to chill until ready to serve. For an even thicker texture, chill overnight.
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SICILIAN STYLE RICOTTA filling
If you've ever experienced traditional Sicilian style cannoli - with ricotta - you are in for a pleasant surprise. Sicilian ricotta is quite unlike what we have available outside of Italy, so this recipe requires a few creative ingredients to mimic its rich, creamy filling.
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INGREDIENTS
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350 g extra firm tofu
¼ cup neutral flavoured oil, like sunflower oil or refined melted coconut oil
¼ cup soy milk
½ cup caster (superfine) sugar
1 loose cup (approximately 200 g) vegan cream cheese
juice of 1 small lemon (about 1 tablespoon)
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METHOD
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Into a food processor, blend the tofu, oil, milk and sugar until quite smooth. Add the cream cheese and lemon juice and continue to process until completely smooth.
Transfer the filling into a container or cheese mould that is double lined with cheesecloth or a thick serviette.
Refrigerate overnight. This will create a thicker consistency.
Pipe into cannoli shells or use as a frosting for cakes, ensuring the cake is room temperature before spreading over.
