Sanizza
Serves N/A
Prep Time 30 mins
Cooking 60 mins
Level low
Ingredients
- Sponge Cake
- 800g Sweet shortcrust pastry
- 500g Hanini Ricotta
- 80g Sugar
- 60g Candied Cherries
- 1 Beaten Egg
- 1 Grated Lemon Rind
- Apricot jam
- 200ml White Liqueur of your choice
- 1tbsp vanilla essence
Grease a loaf tin, or else line it with moistened baking paper. Roll out the pastry quite thinly on a lightly floured surface and line the loaf tin with it. Leave some pastry for the top. Preheat the oven 1800C, gas mark 4. Cut a number of thin slices of sponge cake and spread some apricot jam on them. Use these slices to cover the bottom and sides of the pastry, jam side facing the pastry. Put the ricotta in a mixing bowl. Add the sugar and liqueur and mix well until you have a creamy texture. Quarter the cherries and add them, together with the vanilla essence and the grated lemon rind, to the ricotta mixture. Mix well. Cut some more slices of sponge cake. Fill the loaf tin with the ricotta mixture. Smooth the top and cover it with the sponge cake slices. Spread some more jam on them. Moisten the edges of the pastry with a little water and cover with the remaining pastry. Seal well and trim the edges. Make some slits in the top, brush with beaten egg and bake for around 60 minutes. Leave the Sinizza to cool completely before removing it from the tin and slicing it.
Recipe by Anton B. Dougall
