Cassata Siciliana

Name: Cassata Siciliana
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 25 grams melted butter for greasing and a little flour for dusting; 6 mediums eggs; 140 grams golden caster sugar; 140 grams plain flour; 1 serving finely grated zest of half a lemon; 140 grams assorted crystallised fruit; 50 grams plain chocolate in one piece, put in the freezer 1 hour before needed; 2 x 250g tubs ricotta, as fresh as possible; 280 grams icing sugar, sifted; 1 Tbsp lemon juice; 1 serving a little milk; 1 serving green food colouring; 4 Tbsps apricot jam; 1 Tbsp Grand Marnier, Cointreau or other orange liqeur; 1 serving crystallised fruits, candied peel and angelica, to decorate

Cassata Siciliana might be just the side dish you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 677 calories, 11g of protein, and 13g of fat each. Head to the store and pick up g tubs ricotta, flour, crystallised fruits, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Cassata Siciliana, Cassatan alla Siciliana (Sicilian Cream Tart), and Swordfish a la Siciliana are very similar to this recipe.

Instructions

The day before, preheat the oven to 160C/Gas 3/fan oven 140C.

Equipment you will use

Oven

Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Cake Form

Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.

Ingredients you will need

Lemon Zest

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Whisk

Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.

Equipment you will use

Wire Rack

Oven

Cake Form

Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate.

Ingredients you will need

Chocolate

Ricotta Cheese

Fruit

Cream

Mix the ricotta with the sugar and gently incorporate the fruit and chocolate.

Ingredients you will need

Chocolate

Ricotta Cheese

Fruit

Sugar

Place in the fridge until you are ready to assemble the cake.

Make the icing just before assembling the cake.

Ingredients you will need

Icing

Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency you may need a little extra milk.

Ingredients you will need

Green Food Color