Sacripantina with a Middle Eastern Twist

Ingredients

In this Israeli adaptation of Sacripantina, we incorporate Middle Eastern flavors and ingredients to give the dessert a unique twist. The traditional Italian sponge cake is soaked in a fragrant rosewater syrup, which adds a delicate floral note. The filling is made with creamy tahini, a staple in Israeli cuisine, which adds a nutty richness to the dessert. Finally, the cake is garnished with crushed pistachios, adding a delightful crunch and a touch of Middle Eastern flair. We alse have the original recipe for Sacripantina, so you can check it out.

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the rosewater syrup: For the rosewater syrup:
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 2 tablespoons rosewater 2 tablespoons rosewater
• For the tahini cream filling: For the tahini cream filling:
• 500g (2 cups) mascarpone cheese 500g (2 cups) mascarpone cheese
• 200g (3/4 cup) tahini paste 200g (3/4 cup) tahini paste
• 100g (1/2 cup) powdered sugar 100g (1/2 cup) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the pistachio topping: For the pistachio topping:
• 100g (3/4 cup) crushed pistachios 100g (3/4 cup) crushed pistachios

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 38g, 25g
• Protein: 9g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Add the vanilla extract and salt, and mix well.
4. 4.
   Gradually fold in the flour until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the rosewater syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and stir in the rosewater. Set aside to cool.
8. 8.
   Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   While the cake is cooling, prepare the tahini cream filling. In a mixing bowl, combine the mascarpone cheese, tahini paste, powdered sugar, and vanilla extract. Beat until smooth and creamy.
10. 10.
    Once the cake has cooled, use a serrated knife to carefully slice it horizontally into three equal layers.
11. 11.
    Place one layer of the cake on a serving plate. Brush the top with the rosewater syrup.
12. 12.
    Spread a generous layer of the tahini cream filling over the soaked cake layer.
13. 13.
    Repeat the process with the remaining cake layers, syrup, and filling.
14. 14.
    Finish by spreading a thin layer of the tahini cream filling on the top and sides of the cake.
15. 15.
    Sprinkle the crushed pistachios over the top of the cake, gently pressing them into the cream.
16. 16.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
17. 17.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Tahini paste — Make sure to use a high-quality tahini paste for the best flavor and texture. Stir the tahini well before measuring it, as it tends to separate.
• Rosewater — Use a good-quality rosewater that is suitable for culinary purposes. Adjust the amount according to your preference for the intensity of the rose flavor.

Tips & Tricks

• To make the cake extra moist, you can brush each layer with additional rosewater syrup.
• For a more pronounced nutty flavor, you can toast the crushed pistachios before sprinkling them over the cake.
• If mascarpone cheese is not available, you can substitute it with cream cheese for a slightly different flavor profile.
• Decorate the top of the cake with edible rose petals for an elegant touch.
• Serve the cake with a drizzle of honey or a dollop of whipped cream for added indulgence.

Serving advice

Israeli Sacripantina is best served chilled. Slice the cake into generous portions and serve on dessert plates. Garnish each slice with a sprinkle of crushed pistachios and a dusting of powdered sugar for an elegant presentation.

Presentation advice

To create a visually appealing presentation, place a small edible flower or a fresh mint leaf on top of each slice. Serve the cake on a decorative cake stand or a beautiful dessert platter to enhance its visual appeal.