Every year on Santa Agata Day (February 5th), Catania fills with devotion, tradition, and the most beautiful little sweets — the iconic minne di Sant’Agata. For me, this day has always held a special place in my heart. Growing up, it was the day my dad would surprise my mom — Agata — with flowers to celebrate her saint’s name, a simple, quiet ritual that spoke volumes about love, faith, and family.

The delicate ricotta-filled cakes are instantly recognizable by their dome-like shape, historically meant to mimic Saint Agata’s bust. According to tradition, Saint Agata endured persecution for her faith, and one of the tortures she suffered was the removal of her breasts. The minne di Sant’Agata transform this story of courage and resilience into something sweet, symbolic, and celebratory — a way Sicily honours her devotion and strength through pastry.

Today, I’m honouring that memory, along with Sicily’s rich traditions, by sharing this recipe. These cakes are more than a dessert — they’re a reminder that food has the power to carry stories and connect generations. 

Yield: 6-8

Mis en Place

Sponge Cake

3 Large Eggs

75 g Granulated Sugar

50 g Cake Flour

25 g Cornstarch

Pinch of Salt

Ricotta Filling

300 g Ricotta Cheese (Nonno Nanni recommended)

100 g Granulated Sugar

70 g Chocolate Chips

28 g Chopped Candied Orange Peel

Marzipan

100 g almond flour

100 g powdered sugar

5 g honey

15–25 g water

Titanium White Food Colour

Royal Icing

142 g Powdered Sugar

22–23 g Meringue Powder

Water, to reach consistency

Decoration & Assembly

Marsachino Cherries

Amaro of your choice, I prefer Amara for this recipe

Method

Day 1

Step 1

Make the Sponge Cake
Line a 7-inch pan with parchment paper and lightly butter the sides. Preheat your oven to 350°F.

In a stand mixer, beat the eggs, sugar, and salt on medium-high speed until they reach ribbon stage, about 8-10 minutes. Sift the flour and cornstarch together and gently fold into the egg mixture in stages until just incorporated. Pour the batter into the prepared pan and bake for 15-20 minutes. The cake is done when a toothpick comes out clean. Let cool completely on a wire rack.

Step 2

Make the Ricotta Filling
Line a colander with cheesecloth and drain the ricotta to remove excess whey. Transfer the drained ricotta to a clean bowl, then add the sugar, chocolate chips, and candied orange peel. Mix well and cover with cling film.

Step 3

Make the Marzipan
Combine the almond flour, powdered sugar, honey, and water, adjusting the water as needed to create a smooth, pliable dough. Add titanium white food colouring. Form into a cylinder, wrap in plastic, and leave in a cool, dry place.

Step 4

Line the Mould
Use a flexible silicone dome mold, roughly 3″ in diameter, line with plastic wrap. Dust your work surface with powdered sugar and roll out the marzipan to about 6 mm thick, cut with a round cutter that fits the mold fully. Place the marzipan into the mould. Trim edges for a neat fit.

Step 5

Layer
Fill each mold with ricotta filling, leaving enough space for a round disc of sponge cake. Carefully torte sponge cake in half, cut small rounds of cake to fit the base of each silicone dome. Lightly brush or spoon the sponge cake with amaro if desired and place a sponge round into each lined dome. Cover with plastic wrap and refrigerate for 12–24 hours.

Day 2

Step 1

Make the Royal Icing
In a stand mixer, combine the powdered sugar and meringue powder. Gradually add water until the icing reaches a flood consistency for coating the top of the domes so it spreads easily and levels out. It should flow slowly off a spoon and smooths out within about 10 seconds.

Step 2
Remove the little cakes from the mould and invert onto a cooling rack. Generously spread royal icing over the top, smoothing toward the edges. Allow the icing to dry completely before transferring to a plate.

Step 3

Decorate
Garnish with a maraschino cherry in the middle of the dome.

Serve chilled.