Cassata Siciliana
Author: Fabrizia Lanza
Ingredients
  • FOR THE SPONGE CAKE:
  • 6 eggs, at room temperature
  • 1¼ cups (150 grams) sugar
  • 1 teaspoon orange or lemon zest
  • 1¼ cup (150 grams) flour, sifted
  • 3 tablespoons limoncello or Grand Marnier
  • FOR THE MARZIPAN:
  • 2¾ cup (350 grams) almond flour
  • 1¼ cup (150 grams) pistachios, ground
  • 1½ cup (200 grams) powdered sugar
  • 1 teaspoon glucose
  • green food coloring
  • candied fruit, for garnish
  • FOR THE ICING:
  • 3 cups (370 grams) powdered sugar
  • juice of 1 lemon, strained
  • FOR THE RICOTTA CREAM:
  • 2 lb. (1 kilo) ricotta
  • 1½ cups (200 grams) sugar
Instructions
  1. FOR THE SPONGE CAKE:
  2. preheat the oven to 350 degrees F.
  3. Butter and flour a 9 inch springform pan.
  4. Put the eggs into the bowl of a mixer and beat for 10 minutes.
  5. Add the sugar and lemon zest and continue to beat until the mixture forms a ribbon when poured, about 15 minutes.
  6. In two or three parts, gently fold in the sifted flour.
  7. Pour into the springform pan and bake for 25-30 minutes, or until a needed inserted into the center of the cake comes out clean.
  8. Cool on a cake rack and set it aside.
  9. TO MAKE THE MARZIPAN:
  10. Mix the almond flour, ground pistachios and sugar.
  11. Make a well and add a teaspoon of glucose, 2 tablespoons of water and a few drops of food coloring.
  12. Combine ingredients like a dough, then roll out on a workspace dusted with powdered sugar
  13. Cut long strips lengthwise into ½ inch thick slices.
  14. Roll out three of the slices into strips about ⅛ to ¼ inch thick.
  15. Knead the remaining marzipan into a ball, wrap it in plastic, and store in the refrigerator for later use.
  16. Line a 9-inch cassata pan, or a 9-inch pie pan with sloping sides, with plastic wrap.
  17. Wrap the marzipan strips along the inside edge of the pan, slightly overlapping the ends.
  18. Press against the pan to form a smooth layer.
  19. Cut the cake from top to bottom into ½ inch thick slices and trim off the crust
  20. Put a layer of slices on the bottom of the pan, drizzle the layers of the sponge cake with limoncello or Grand Marnier.
  21. In a bowl, mix the ricotta with sugar using a spatula until evenly distributed.
  22. Spread the layer of sponge cake evenly with the ricotta cream.
  23. Carefully place another layer of cake slices on top, drizzle again with limoncello or Grand Marnier.
  24. Flip the cake on a large serving plate.
  25. Carefully lift off the pan and peel off the remaining plastic wrap
  26. Set the cassata aside while you are making the icing.
  27. Sift half of the powdered sugar into a bowl.
  28. Add half of the lemon juice.
  29. Stir the liquid into the sugar, breaking up any lumps.
  30. Sift the remaining sugar into the bowl and add the rest of the lemon juice, until it has a thin spreading consistency and forms a smooth, shiny icing.
  31. Ice the top of the cassata, leaving the marzipan sides of the cake visible
  32. If you are not using green marzipan, ice the entire cake.
  33. Decorate with whole and cut candied fruit.
  34. Refrigerate and allow to set for at least 1 to 2 hours before serving.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/04/cassata-siciliana.html