Sicilian Cassata is an amazing cake often served at weddings and celebrations in Sicily. The assemblage comprises a cake, filling and marzipan or fondant topping with glaced fruit.
- sponge cake
- 1 Cup sugar
- 2 Cups ricotta
- 4 ounces chocolate
- 2 Cups mixed candied fruit
- 1 teaspoon vanilla
- 1 Tablespoon chestnut flour
- 4 Tablespoons sugar
- 1 teaspoon powdered cinnamon
- 1 ounce Maraschino liqueur
- 1 Tablespoon pistachio nuts
- 1/2 Cup apricot jelly
- 1/2 Cup fondant
- 1 ounce orange flower water
- 1 Tablespoon grated orange zest
- 4 Tablespoons soaked, squeezed raisins
- pinch of salt
- 3 Tablespoons olive oil
- 2 Tablespoons pine nuts
- 2 Tablespoons coarsely chopped walnuts
- milk, as needed
- Line the bottom and sides of a cake mold 10" diameter with thin slices of sponge cake.
- Dissolve the sugar over low heat in a small amount of water.
- Sieve the ricotta and mix it with the sugar.
- Cut the chocolate in small bits, dice half the candied fruit and add them to the ricotta, together with the vanilla, cinnamon, liqueur and pistachio nuts.
- Put the ricotta in the mold, level off the top, cover with slices of sponge cake, and cool for several hours.
- Before serving, unmold on a dish. Spread the top with apricot jelly, cover with fondant dissolved in a little orange flower water, and garnish with various types of candied fruit.
- VARIATION: Often the fondant used to glaze the top is colored light green.
Serve with strong espresso.
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