Sicilian Cassata Cake
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Loading... - Debora Costa
- 10 Oct 2022
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Sicilian Cassata cake packs some of the island's quintessential flavors in one irresistible treat. Beneath the pale green, candied fruit-topped marzipan exterior lies a liqueur-soaked sponge cake with sweet chocolate-chip-studded ricotta. Whether or not you've been to Sicily, you've likely seen the smaller cherry-topped version, known as Cassatina, in the display case of a pastry shop you've frequented. Regardless of its shape or size, the soft squidgy treat is an unquestionable delight that melts in the mouth one bite at a time.
Cassata is a beauty, and recreating one at home requires time – 27 hours alone for resting – and patience. But the delicious end result (and sense of accomplishment) affirm that the end does indeed justify the means. It's an especially appropriate dessert for the coming summer months as it's best served cold.
Sicilian Cassata Cake Recipe
Time: 2 hours and 15 minutes, plus 27 hours of rest
What is needed for 8-10 people:
2 ¼ lb./1 kg. ricotta
4 ½ cups/570 g. powdered sugar
10½ oz./300 g. marzipan
1 cup/220 g. granulated sugar
½ cup/120 g. dark chocolate chips
¾ cup/110 g. ‘00’ flour
¾ cup/110 g. potato starch
½ cup/100 g. of maraschino
3 oz./80 g of candied fruit
5 large eggs
2 egg yolks
1 egg white
salt
lemon
1 vanilla pod
green and yellow dyes
apricot jam
whole candied fruit
butter and flour for the mold. Read More...
