A Sicilian cassata recipe from Planeta
GUIDE TO THE THINKING TRAVELLER
Serves 6 to 8
- 1 sponge cake
- 1 kg / 2 lb. 2 oz. sheep’s milk ricotta
- 200 g / 7 oz. almond flour
- 200 g / 7 oz. confectioners’ sugar + extra for the icing
- 300 g / 11 oz. granulated sugar
- 70 g / 2 1/2 oz. semisweet chocolate
- 150 g / 5 1/2 oz. pistachios
- 1 vanilla pod
- whole candied fruits for the garnish
- green food colouring
- vegetable oil to grease the cake tin
Difficulty 4/5 | Preparation time 1 hour (plus 2 hours for the cake to rest in the refrigerator)
For the marzipan, combine the almond flour and confectioners’ sugar in a bowl, add the pistachio flour (made by finely grinding and then sifting the pistachios), and a few drops of the food colouring to obtain a mint-green colour.
Knead the dough until the marzipan is soft and compact. Use a rolling pin to roll out the marzipan dough, then cut it into wide strips long enough to line the sides of a cake tin. Line the sides of the greased cake tin with the marzipan strips. Cut the sponge cake into thin strips and use them to line the bottom of the pan.
To make the cream filling, strain the ricotta, then blend in the sugar and the vanilla. Chop the semisweet chocolate into pieces the size of coffee beans, and add to the ricotta cream. Spread the ricotta cream evenly on top of the cake, leaving enough room for another thin layer of cake on top.
Refrigerate the cassata for a few hours. Turn the cake upside down onto a serving plate, and top with icing made from confectioners’ sugar and a small amount of water. Let the icing dry and then garnish with candied fruits.
Enjoy the cassata with a glass of Planeta's Passito di Noto DOC
We've teamed up with Planeta to offer various Think Experiences across Sicily. Why not try a hands on cooking class at their La Foresteria Resort, discover the way wine is produced (complete with tasting) at one of their many vineyards and take part in the olive harvest?
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