The March Loaves&Fishes

Posted on March 28, 2011 by Lilly Higgins

I forgot to take a photo of the starter! It was olives from The Olive Stall and finnochiona from IAGO in the English Market. I also made Jamie Olivers Caponata and served it all with salad leaves and bread from ABC.
We were at a wedding in Italy last year and the food was amazing. After the meal the chef came out with a round table covered in a white tablecloth. He then brought out a huge biscuit base, several bowls of berries and a large bowl of what looked like white scrambled egg! At first everyone was chatting but soon we were all transfixed on the cake making process, the layers of jewelled berries, the icing sugar falling over each one. I just had to make it! It took me ages to figure out what the creamy mix was, this is the closest I’ve come to it! It’s based on a Sicilian Cassata Cake filling.

Sicilian Wedding Cake

(Serves 30-35 generously)

1500g digestive biscuits
750g butter
2000ml cream
1200g ricotta (6 tubs)
4 tbsp vanilla essence
6 tbsp icing sugar
Zest of 4 lemon
900g approx of each: blackberries, blueberries, strawberries, raspberries and redcurrants
Icing Sugar for dusting

  • Crush the digestives in the 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.
  • Tip the buttered crumb mixture onto your serving plate. Work quickly while the mixture is still warm. Shape into a large circle and make sure it is compact by flattening with the back of a spoon so that it will set into a nice crunchy biscuit layer that you can cut into. 
  • Whilst the base is setting prepare your berries. Place them in nice serving bowls, slice and sugar the strawberries. 
  • Place the ricotta, lemon zest, vanilla and icing sugar into a bowl, beat until combined 
  • Whip the cream until it is soft. Gently fold the cream into the ricotta mixture using a large spatula. 
  • To serve spread the ricotta cream mixture over the base, top with the berries and dust with icing sugar.

This is very easy to make, the most difficult thing is finding what to put it on! I used a circle of toughened glass. The Cake is perfect for large gatherings and parties! As always thanks to my brilliant sisters and Rosie for taking the photos!
Lilly x

NOTE: We’re currently booked up for April and May, as we only do it once a month it filled up quick. It’s great to see so much interest. It would be great if more people started holding supperclubs too! We’re taking a break for summer but will keep the blog updated with upcoming events. x

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3 Responses to The March Loaves&Fishes

  1. Lady of the house says:
    March 28, 2011 at 8:30 pm

    Everything looks absolutely lovely – nowhere quite like italy for inspiration – have had a work and holidaying romance with italy for the past ten years – amazing in every way – will make the wedding cake and try it the lovely tearooms customers, also will try make it to a loaves & Fishes Supper soon – continued success to you – talented lady.

    Reply
  2. Lilly Higgins says:
    March 28, 2011 at 8:49 pm

    Thanks Sandra! We’re going to make a road trip to Killarney & have tea in Miss Courtneys this summer for sure! Even the thought of seeing all that lovely china is great, not to mention the cakes!x

    Reply
  3. Shelly says:
    March 28, 2011 at 10:46 pm

    That cake looks amazing! Really looking forward to the May supper club 🙂

    Reply

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