Cassata Siciliana
Cassata Siciliana might be a good recipe to expand your beverage repertoire. This recipe serves 6. One serving contains 650 calories, 16g of protein, and 15g of fat. For $1.45 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up apricot jam, icing sugar, eggs, and a few other things to make it today. This recipe is liked by 14 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a good spoonacular score of 41%. If you like this recipe, take a look at these similar recipes: Cassata Siciliana, Cassatan alla Siciliana (Sicilian Cream Tart), and Swordfish a la Siciliana.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
4 rounded tbsp apricot jam
50g plain chocolate in one piece, put in the freezer 1 hour before needed
6 medium eggs
140g golden caster sugar
1 tbsp Grand Marnier, Cointreau or other orange liqeur
green food colouring
280g icing sugar, sifted
1 tbsp lemon juice
finely grated zest of half a lemon
a little milk
140g plain flour
2 x 250g tubs ricotta, as fresh as possible
Equipment:
oven
hand mixer
wire rack
cake form
whisk
palette knife
Cooking instruction summary:
The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10inspringform cake tin with the meltedbutter and then dust with flour.Make the sponge. Using an electric mixer fitted with balloon whisks, beatthe eggs with the sugar until pale andairy. The mixture should be thickenough to leave a ribbon trail on thesurface when the whisks are lifted –it takes about 8-10 minutes to get tothis stage. Gently fold in the flour andlemon zest using the whisks or a spoon,trying not to deflate the beaten eggsand sugar.Working quickly, transfer to the prepared cake tin and bake for about 30minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.Make the ricotta cream. Finely chopthe crystallised fruits and frozenchocolate. Mix the ricotta with the sugarand gently incorporate the fruit andchocolate. Place in the fridge until youare ready to assemble the cake.Make the icing just before assembling the cake. Mix the icing sugar with thelemon juice and 1 tablespoon milk,then add a drop of green food colouringto give the icing a subtle green tinge,and beat vigorously. You should have aspreadable paste with a thick, non-liquidconsistency – you may need a littleextra milk.Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoonwater. Slice the sponge in halfhorizontally. Place the less perfect halfon a flat serving plate and spread withhalf the jam mixture. Spread all thericotta mixture on top. Spread theremaining jam mixture on the remainingsponge, then turn it over and put it jamside down on the ricotta cream. Spreadthe icing evenly across the top andsmooth over with a palette knife, thenplace in the fridge for at least 1 hour(or for up to two days).On the day, a few hours before serving decorate the top of the cake with crystallised fruits,peel and angelica as the fancy takes you.
Step by step:
1. The day before, preheat the oven to 160C/Gas 3/fan oven 140C.
2. Brush a 25cm/10inspringform cake tin with the meltedbutter and then dust with flour.Make the sponge. Using an electric mixer fitted with balloon whisks, beatthe eggs with the sugar until pale andairy. The mixture should be thickenough to leave a ribbon trail on thesurface when the whisks are lifted –it takes about 8-10 minutes to get tothis stage. Gently fold in the flour andlemon zest using the whisks or a spoon,trying not to deflate the beaten eggsand sugar.Working quickly, transfer to the prepared cake tin and bake for about 30minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.Make the ricotta cream. Finely chopthe crystallised fruits and frozenchocolate.
3. Mix the ricotta with the sugarand gently incorporate the fruit andchocolate.
4. Place in the fridge until youare ready to assemble the cake.Make the icing just before assembling the cake.
5. Mix the icing sugar with thelemon juice and 1 tablespoon milk,then add a drop of green food colouringto give the icing a subtle green tinge,and beat vigorously. You should have aspreadable paste with a thick, non-liquidconsistency – you may need a littleextra milk.Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoonwater. Slice the sponge in halfhorizontally.
6. Place the less perfect halfon a flat serving plate and spread withhalf the jam mixture.
7. Spread all thericotta mixture on top.
8. Spread theremaining jam mixture on the remainingsponge, then turn it over and put it jamside down on the ricotta cream.
9. Spreadthe icing evenly across the top andsmooth over with a palette knife, thenplace in the fridge for at least 1 hour(or for up to two days).On the day, a few hours before serving decorate the top of the cake with crystallised fruits,peel and angelica as the fancy takes you.
Nutrition Information:
covered percent of daily need
