Cassata Siciliana

Ingredients

Instructions

1. 1

   Preheat the oven to 180C conventional. Butter a 14 cm round cake tin and line the base with baking paper. This small tin gives enough height for neat cassata layers.

2. 2

   Make the sponge: whisk the egg and caster sugar in a bowl over barely warm water for 3-4 minutes until slightly warm, then whip with an electric mixer for 5-6 minutes until very pale, thick, and tripled in volume. Sift in the plain flour, cornstarch, and salt, then fold gently with a spatula so you do not knock out the air.

3. 3

   Pour the batter into the prepared tin and bake for 18-20 minutes, until golden and the centre springs back lightly when pressed. Cool in the tin for 5 minutes, then turn out onto a rack to cool completely.

4. 4

   While the sponge bakes, make the syrup: simmer the water, caster sugar, and orange zest for 2 minutes until the sugar dissolves. Remove the zest and let the syrup cool; it should be lightly sweet, not sticky.

5. 5

   Prepare the filling: pass the drained ricotta through a fine sieve or press it with a spatula until smooth. Mix in the icing sugar and vanilla extract, then fold in the chopped dark chocolate and diced mixed candied peel. Chill briefly so the filling firms up and spreads cleanly.

6. 6

   Knead the marzipan with the finely ground pistachios until evenly green-speckled. Dust the work surface with the icing sugar and roll the marzipan into a thin sheet about 2-3 mm thick. Cut strips to line the sides of a 12 cm bowl or small mould that will shape the cassata.

7. 7

   Trim the cooled sponge. Slice it horizontally into 2 thin layers, then cut one layer into strips and pieces to fit the bottom and gaps of the mould. Line the mould sides with the marzipan strips first, then fit sponge pieces in the base. Brush the sponge lightly with syrup; moisten it well but do not soak it or the cassata will slump.

8. 8

   Fill the mould with the ricotta mixture, pressing gently to eliminate air pockets while keeping the marzipan in place. Cover with the remaining sponge layer and brush again with a little syrup. Press lightly to compact everything into an even dome.

9. 9

   Rest the cassata in the refrigerator for 15 minutes so it sets enough to unmould cleanly. Invert onto a serving plate.

10. 10

    Make the icing by stirring the icing sugar with the water until smooth and thick but pourable. Spread it over the top, letting a little drip naturally down the sides. Decorate immediately with candied cherries, candied orange peel, candied citron, and chopped pistachios before the icing sets.

11. 11

    Slice with a sharp knife wiped clean between cuts and serve slightly cool. The texture should be soft and creamy inside, with a neat marzipan edge and a bright sugary finish.

Nutrition per serving

Notes

• •For the best texture, drain ricotta in a sieve for at least a few hours beforehand; the recipe time assumes this is already done.
• •If sheep's milk ricotta is unavailable, use full-fat cow's milk ricotta, but drain it very thoroughly.
• •A metal mixing bowl chilled for 5 minutes helps the ricotta filling firm faster.
• •Cassata is traditionally larger and more elaborate; this version keeps the classic flavour profile in a size suitable for 2 generous portions.
• •Use a serrated knife for the sponge so the thin layers do not tear.

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