Ingredients with Measurements:
- 1 cup shelled pistachios
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1/4 cup candied orange peel
- 1/4 cup candied cherries
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup unsalted butter, softened
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/4 tsp orange zest
- 1/4 tsp lemon zest
- 1/4 cup confectioners' sugar
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch springform pan
- Food processor
- Stand mixer or hand mixer
- Double boiler or microwave-safe bowls
- Parchment paper
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan and line the bottom with parchment paper.
2. In a food processor, pulse the pistachios until finely ground. Set aside.
3. In a saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes.
4. In a double boiler or microwave-safe bowl, melt the dark chocolate chips and white chocolate chips separately. Set aside.
5. In a stand mixer or with a hand mixer, beat the butter and confectioners' sugar until light and fluffy. Add the flour, salt, almond extract, vanilla extract, orange zest, and lemon zest. Mix until well combined.
6. Add the ground pistachios and beat until incorporated. Add the melted dark chocolate and mix until combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan. Once cooled, remove the sides of the pan and wrap the cake in plastic wrap. Freeze for 1 hour.
9. In a saucepan, heat the heavy cream over medium heat until it just starts to boil. Remove from heat and stir in the ricotta cheese.
10. Remove the cake from the freezer and unwrap it. Place it on a serving platter.
11. Pour the ricotta mixture over the top of the cake, spreading it evenly with a spatula.
12. Sprinkle the candied orange peel, candied cherries, and sliced almonds over the top of the ricotta mixture.
13. Drizzle the melted white chocolate over the top of the cake.
14. Freeze the cake for at least 2 hours, or until the ricotta mixture is set.
15. To serve, remove the cake from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Freezing time: 3 hours
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 110mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- Almond extract can be substituted with vanilla extract.
- Candied orange peel and candied cherries can be substituted with other candied fruits or omitted.
- Sliced almonds can be substituted with chopped pistachios or omitted.
Variations:
- Instead of using a springform pan, the cake can be baked in individual ramekins for a more elegant presentation.
- The ricotta mixture can be flavored with different extracts or liqueurs, such as amaretto or Grand Marnier.
- The cake can be decorated with additional chocolate drizzle or fresh berries.
Tips and tricks:
- Make sure to let the cake cool completely before freezing it to prevent condensation from forming.
- Use a sharp knife to slice the cake, wiping it clean between cuts for a neater presentation.
- The cake can be made up to 2 days in advance and stored in the freezer.
Storage instructions:
Store the Pistachio Cassata in the freezer, wrapped in plastic wrap, for up to 1 week.
Reheating instructions:
The Pistachio Cassata should be served frozen.
Presentation ideas:
Serve the Pistachio Cassata on a platter garnished with fresh berries and mint leaves.
Garnishes:
Fresh berries and mint leaves.
Pairings:
- A glass of sweet dessert wine, such as Moscato or Sauternes.
- A cup of coffee or tea.
Suggested side dishes:
- A light salad, such as mixed greens with a citrus vinaigrette.
- Fresh fruit, such as sliced oranges or berries.
Troubleshooting advice:
- If the cake is too crumbly, add a little more butter to the batter.
- If the ricotta mixture is too thin, add a little more ricotta cheese or refrigerate it for a few minutes to thicken.
Food safety advice:
- Make sure to use pasteurized ricotta cheese to prevent the risk of foodborne illness.
- Store the Pistachio Cassata in the freezer to prevent the ricotta mixture from spoiling.
Food history:
The Cassata is a traditional Italian dessert that originated in Sicily. It is typically made with sponge cake, ricotta cheese, candied fruit, and marzipan. This Pistachio Cassata is a modern twist on the classic recipe, featuring ground pistachios and a chocolate drizzle.
Flavor profiles:
This Pistachio Cassata is sweet and nutty, with a creamy ricotta filling and a hint of citrus.
Serving suggestions:
Serve the Pistachio Cassata as a sweet ending to a dinner party or special occasion.
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Region: Italian