Recipe Cassata Alla Siciliana – Sicilian Cassata
1 cup sugar
2 cups Ricotta
4 oz. chocolate
2 cups mixed candied fruit
1 tsp. vanilla
One tbs. chestnut flour
Four tbs. sugar
1 tsp. powdered cinnamon
1 oz. Maraschino liqueur
One tbs. pistachio nuts
1/2 cup apricot jelly
1/2 cup fondant
1 oz. orange-flower water
One tbs. grated orange zest
Four tbs. raisins, soaked and squeezed
One pinch of salt
Two tbs. pine nuts
Three tbs. olive oil
Two tbs. walnuts, coarsely chopped
milk as needed
How to make Cassata Alla Siciliana – Sicilian Cassata:
This cake, a specialty of Sicily, should not be confused with the ice cream dish ” cassata alla siciliana” of the same name. In Erice, cassata is made with a citron jam filling covered with almond pastry.
Line the bottom and sides of a 10-in. diameter cake mold with thin slices of sponge cake.
Dissolve the sugar in a small amount of water on low heat. Sieve the ricotta and mix it with the sugar. Cut the chocolate into small chunks and dice half of the candied fruit. Add them to the ricotta with vanilla, cinnamon, liqueur, and pistachio nuts.
Put the ricotta in the mold, level off the top, cover with slices of sponge cake, and fantastic for several hours. Unmold on a dish before serving. Spread the top with apricot jelly, cover with fondant dissolved in a little orange-flower water, and garnish the cassata alla siciliana with various types of candied fruit.
You can also glaze the top of the cassata alla siciliana with light green fondant.
Recipe Cassata Alla Siciliana – Sicilian Cassata is a Regional recipe from Sicily.