Sicily
Cassata siciliana
Sponge, sweet ricotta, green marzipan and candied fruit. Sicily's most theatrical cake, Easter's showstopper.
150 minTime
13 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 150 minutes come after.
Make it your way
Grandma's wayRicotta, sponge, marzipan, candied fruit.
The original451kcalsame
13 gproteinsame
3 gfibresame
150minutessame
Cassata.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Beat eggs and sugar until tripled, fold in flour and bake a sponge at 180C for 25 minutes. Cool.
- 2Beat drained ricotta with sugar and vanilla; fold in chocolate and some candied fruit. Chill.
- 3Knead ground almonds and pistachios with sugar and a little water into a green paste. Roll into strips.
- 4Line a sloped tin with marzipan strips and sponge, fill with ricotta, cover with sponge and chill overnight.
- 5Turn out, glaze with icing and decorate with candied fruit.
Serve it like this
Turn out onto a cake stand, decorate generously and cut thin wedges, chilled.