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Mandarin cassata cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Seasonal mandarin cassata cake - a delightful treat.
Ingredients:
  • 161.25 gm caster sugar
  • 200g butter, chopped, at room temperature
  • 41.20 gm milk
  • 4.40 gm vanilla extract
  • Finely grated zest of 1 lemon
  • 375.00 ml plain flour
  • 8.00 gm baking powder
  • 350g fresh ricotta
  • 75.00 gm icing sugar mixture, sifted, plus extra to dust
  • 125.00 ml chopped pistachios
  • 50g dark chocolate, chopped
  • 63.13 gm thickened cream
  • 4.40 gm vanilla essence
  • 3 mandarins, peeled, broken into segments, chopped
Instructions:
  • Preheat your oven to 180°C (or 160°C for a fan oven). Grease a 20cm square cake pan and line it with baking paper.
  • Blend eggs and sugar in a food processor until pale and creamy. Incorporate butter, milk, vanilla extract, and lemon zest until well combined. Add flour and baking powder, pulsing until just combined. Pour into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a skewer comes out clean. Cool on a wire rack.
  • In a bowl, mix together ricotta, icing sugar, pistachios, chocolate, cream, and vanilla essence. Gently fold in the mandarin. Place one cake half down, spread ricotta mixture evenly, top with the second half. Chill for 15 mins. Dust with extra icing sugar before serving.

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