Homemade Sicilian Cassata

Ingredients

• 1 sponge cake (9-inch round) 1 sponge cake (9-inch round)
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (100g) powdered sugar 1/2 cup (100g) powdered sugar
• 1/4 cup (60ml) Marsala wine 1/4 cup (60ml) Marsala wine
• 1/4 cup (60ml) orange liqueur 1/4 cup (60ml) orange liqueur
• 1/4 cup (60g) candied orange peel 1/4 cup (60g) candied orange peel
• 1/4 cup (60g) candied lemon peel 1/4 cup (60g) candied lemon peel
• 1/4 cup (60g) candied cherries 1/4 cup (60g) candied cherries
• 1/2 cup (100g) almond paste 1/2 cup (100g) almond paste
• 1/2 cup (60g) powdered sugar (for marzipan) 1/2 cup (60g) powdered sugar (for marzipan)
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• Green food coloring Green food coloring
• Red food coloring Red food coloring
• Edible gold leaf (optional) Edible gold leaf (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the ricotta cheese, powdered sugar, Marsala wine, and orange liqueur. Mix well until smooth and creamy.
2. 2.
   Fold in the candied orange peel, candied lemon peel, and candied cherries into the ricotta mixture.
3. 3.
   Cut the sponge cake horizontally into three equal layers.
4. 4.
   Place one layer of sponge cake at the bottom of a round cake pan.
5. 5.
   Spread a layer of the ricotta mixture over the sponge cake.
6. 6.
   Repeat the process with the remaining layers of sponge cake and ricotta mixture, ending with a layer of ricotta mixture on top.
7. 7.
   Cover the cake pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
8. 8.
   In a separate bowl, combine the almond paste, powdered sugar, almond extract, and a few drops of green food coloring. Knead until the marzipan is smooth and pliable.
9. 9.
   Roll out the marzipan into a thin sheet large enough to cover the entire cake.
10. 10.
    Carefully drape the marzipan over the chilled cake, smoothing it out gently to adhere to the ricotta filling.
11. 11.
    Trim off any excess marzipan and decorate the cake with edible gold leaf, if desired.
12. 12.
    Refrigerate the Cassata for another hour before serving to allow it to set.
13. 13.
    Slice and serve chilled.

Treat your ingredients with care...

• Almond paste — If you can't find almond paste, you can make your own by blending blanched almonds and powdered sugar in a food processor until smooth.

Tips & Tricks

• To enhance the flavor, you can add a splash of orange blossom water or vanilla extract to the ricotta mixture.
• For a boozy twist, you can soak the sponge cake layers in additional liqueur before assembling the Cassata.
• If you prefer a smoother texture, you can strain the ricotta cheese before mixing it with the other ingredients.
• Feel free to experiment with different types of candied fruits or add chopped nuts for added crunch.
• Serve the Cassata with a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgence.

Serving advice

Slice the Cassata into wedges and serve chilled. Garnish each slice with a candied cherry or a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To create a stunning presentation, dust the top of the Cassata with powdered sugar and garnish with candied fruits and fresh mint leaves. Serve on a decorative platter or cake stand.