Cassata Siciliana
Cassata, a Sicilian cake made with ricotta cheese and candied orange, is of Arab origin and was created during the 9th and 11th century. Called the Queen of Sicilian pastry, this artful cake is soaked with Marsala wine and dressed in a layer of sweet green or white almond paste sheets. Each cake is decorated with slices of orange and lemon.
Ingredients
Instructions
-
Line the sides and bottom of an 8-inch mold with aluminum foil, then line it with sponge cake slices, reserving some to cover the top. Sprinkle with half the marsala.
-
In a blender, combine the ricotta, caster sugar and vanilla and blend on low. Add the candied fruit, candied peel, and the chocolate and mix until well-blended.
-
Add this mixture to the mold, cover with the remaining slices of sponge cake, and sprinkle with the remaining marsala. Cover the mold with aluminum foil, press down on the molded ingredients, and refrigerate for 3 hours.
-
In a double boiler, melt the confectioners’ sugar and add the food coloring and water. Stir well with a wooden spoon and take care that it does not brown. Unmold the cassata and cover with the icing and the glace fruits. Slice thinly and serve.