A typical Sicilian dessert… **INGREDIENTS** sponge cake 1kg sheep’s milk ricotta 370g sugar 50ml maraschino liqueur 100g plain chocolate in small pieces apricot jam 80g candied fruit, diced whole candied fruit for garnish Icing: 300g icing sugar 2 tablespoon milk juice of ½ lemon **DIRECTION** Line the bottom and sides of a round cake tin with greaseproof paper. Coat the paper with the apricot jam and then line with thin slices of sponge cake Mix the ricotta with the sugar, maraschino liqueur, diced candied fruit and chocolate. Fill the pan with the ricotta mixture, level, and close with a circle of sponge cake.Allow to stand for 2 hours Using a larger plate than the cake tin, upend the tin to remove the cake, then remove the greaseproof paper. Prepare the icing by mixing all the ingredients in a bowl with a spoon. Cover the entire surface of the cake with the icing and decorate with the whole candied fruits. Refrigerate for 2 hours.The Cassata is now ready to be served… Enjoy!
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A typical Sicilian dessert…
**INGREDIENTS**
sponge cake
1kg sheep’s milk ricotta
370g sugar
50ml maraschino liqueur
100g plain chocolate in small pieces
apricot jam
80g candied fruit, diced
whole candied fruit for garnish
Icing:
300g icing sugar
2 tablespoon milk
juice of ½ lemon
**DIRECTION**
Line the bottom and sides of a round cake tin with greaseproof paper.
Coat the paper with the apricot jam and then line with thin slices of sponge cake
Mix the ricotta with the sugar, maraschino liqueur, diced candied fruit and chocolate.
Fill the pan with the ricotta mixture, level, and close with a circle of sponge cake.Allow to stand for 2 hours
Using a larger plate than the cake tin, upend the tin to remove the cake, then remove the greaseproof paper.
Prepare the icing by mixing all the ingredients in a bowl with a spoon.
Cover the entire surface of the cake with the icing and decorate with the whole candied fruits. Refrigerate for 2 hours.The Cassata is now ready to be served…
Enjoy!
Beautiful