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Cassata
Cassata
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Get creative and bold with colorful decorations for your Sicilian cassata - more is more!
Ingredients:
  • 150g (1 cup) plain flour, plus extra, to dust
  • 75g (1/2 cup) cornflour
  • 2.00 gm baking powder
  • 6 eggs, separated
  • 165g (3/4 cup) caster sugar
  • 4.40 gm vanilla extract
  • 500g marzipan
  • Green food colouring
  • 250g candied cedro (citron), (see note) thinly shaved lengthwise
  • 3 candied clementines, (see note) halved
  • 125ml (1/2 cup) Strega, (see note) Cointreau or Grand Marnier
  • 600g firm fresh ricotta (see note)
  • 160g (1 cup) icing sugar
  • 6.60 gm vanilla extract
  • 1 orange, zested
  • 100g (about 3) candied clementines, (see note) chopped
  • 50g dark chocolate (70% cocoa solids), chopped
Instructions:
  • Preheat your oven to 170°C. Lightly grease a 25cm springform pan and line the base with baking paper. Dust the sides with flour and shake off any excess.
  • In a bowl, sift together flour, cornflour, and baking powder. Using an electric mixer, whisk egg yolks, 110g (1/2 cup) sugar, 2 tablespoons hot water, and vanilla until the mixture is thick, pale, and forms ribbons.
  • In a clean bowl, beat egg whites with a pinch of cream of tartar until stiff peaks form. Gradually add 1/4 cup of sugar, whisking constantly until the meringue is smooth and sugar is fully incorporated. Test by rubbing a small amount of meringue between your fingers for texture.
  • With a large metal spoon, blend the flour mixture into the yolk mixture until well combined. Gently mix one-third of the meringue into the batter to loosen it, then carefully fold in the rest of the meringue until just combined. Pour the batter into the prepared pan and smooth the top with the back of a spoon. Bake the cake for 35 minutes or until it turns golden and the center springs back when lightly pressed. Cover with baking paper if it starts to brown too much. Let the cake cool completely in the pan on a wire rack.
  • In a small pan over medium heat, combine sugar and 180ml (3/4 cup) water to make the syrup. Stir the mixture until the sugar is dissolved and it comes to a simmer. Let it simmer for 5 minutes or until reduced by one-quarter. Allow the syrup to cool, then mix in the liqueur.
  • In a food processor, blend ricotta, sugar, vanilla, and orange zest until light and creamy. Transfer the mixture to a bowl and gently fold in clementines and chocolate. Chill in the refrigerator until ready to use.
  • Carefully remove the cake from the pan and stand it upright on a board. Cut a ring-shaped layer by slicing the cake vertically 8mm from the edge, then proceed to continue cutting around the cake. Place the cake ring back into the pan for lining. Cut the remaining cake in half horizontally. Begin assembling by placing the bottom layer with crust-side down in the pan, brush with half of the syrup, and spread the ricotta mixture. Add the top layer with crust side up. Gently press down, remove from the pan, and brush the cake with the remaining syrup.
  • Knead the marzipan with your hands until soft, then mix in 2–3 drops of food coloring until evenly distributed, giving the marzipan a lovely pale green tint. (To keep your hands clean, use disposable gloves.)
  • Sprinkle some icing sugar on a clean work surface, roll out the marzipan into a 5mm thick, 40cm round. Gently lift the marzipan using the rolling pin, lay it over the cake, and trim off the extra, leaving some to fold underneath for a tidy finish.
  • Add twists of cedro and candied clementines to garnish the cassata.

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