Ingredients with Measurements:
- 1 pound ricotta cheese
- 1 cup sugar
- 1/2 cup candied fruit (orange, lemon, citron)
- 1/4 cup chocolate chips
- 1/4 cup chopped almonds
- 1/4 cup maraschino liqueur
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/2 pound sponge cake
- 1/2 cup powdered sugar
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Knife
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper.
2. In a mixing bowl, combine the ricotta cheese, sugar, candied fruit, chocolate chips, chopped almonds, and maraschino liqueur. Mix well with an electric mixer until smooth.
3. Pour the mixture into the prepared cake pan and smooth the top with a spatula.
4. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let cool completely.
6. In a saucepan, combine the water, sugar, lemon juice, and orange juice. Whisk together and bring to a boil over medium heat.
7. Reduce the heat to low and simmer for 10-15 minutes, or until the mixture thickens into a syrup.
8. Remove from the heat and let cool.
9. Cut the sponge cake into thin slices and arrange them on top of the cooled ricotta mixture.
10. Brush the syrup over the sponge cake slices, making sure to cover them completely.
11. Chill the cassata in the refrigerator for at least 2 hours, or until the syrup has been absorbed and the cake is firm.
12. Remove the cassata from the refrigerator and invert it onto a serving plate.
13. Dust the top with powdered sugar and garnish with additional candied fruit and chopped almonds, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 54g
Protein: 8g
Sodium: 120mg
Sugar: 45g
Substitutions for ingredients:
- Mascarpone cheese can be used instead of ricotta cheese.
- Any combination of dried fruit, such as raisins, apricots, or figs, can be used instead of candied fruit.
- Chopped walnuts or hazelnuts can be used instead of almonds.
- Orange juice can be used instead of lemon juice.
Variations:
- Add a layer of whipped cream on top of the sponge cake slices before brushing with the syrup.
- Use different liqueurs, such as amaretto or limoncello, instead of maraschino liqueur.
- Add a layer of chocolate ganache on top of the sponge cake slices before brushing with the syrup.
Tips and tricks:
- Make sure the ricotta cheese is well-drained before using it in the recipe.
- Use a serrated knife to cut the sponge cake into thin slices.
- Brush the syrup onto the sponge cake slices slowly, allowing it to soak in before adding more.
- Chill the cassata for at least 2 hours before serving to allow the flavors to meld together.
Storage instructions:
Store the cassata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cassata can be served cold or at room temperature.
Presentation ideas:
Serve the cassata on a decorative platter or cake stand. Garnish with additional candied fruit and chopped almonds.
Garnishes:
Additional candied fruit and chopped almonds.
Pairings:
Serve the cassata with a cup of espresso or a glass of sweet dessert wine, such as Marsala or Vin Santo.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the ricotta mixture is too runny, add a tablespoon of flour to thicken it.
- If the cake is browning too quickly, cover it with foil and continue baking.
- If the syrup is too thick, add a tablespoon of water to thin it out.
Food safety advice:
Make sure to use pasteurized eggs if using raw eggs in the recipe.
Food history:
Cassata Siciliana is a traditional dessert from Sicily, Italy. It is believed to have originated during the Arab occupation of Sicily in the 9th century. The dessert is made with ricotta cheese, candied fruit, and sponge cake, and is typically served during Easter and other special occasions.
Flavor profiles:
Sweet, creamy, fruity, nutty.
Serving suggestions:
Serve the cassata as a dessert after a traditional Italian meal.
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Region: Italian