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Cassata recipe

Created by Kirrily La Rosa

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Cuisine: Italian
Serves 8

Cassata is traditionally iced with royal icing. For ease, we have iced ours with store-bought fondant. Keep iced cake up to 4 days refrigerated, surface covered with plastic wrap.

Ingredients

6 eggs
220g (1 cup) caster sugar
½ lemon, zested
1 tsp vanilla extract
225g (1½ cups) plain flour
500g almond paste, to ice
Icing mixture, to roll out marzipan and fondant
500g store-bought fondant, to ice
1 egg white, to glaze

Ricotta filling
750g fresh ricotta, drained
110g (½ cup) caster sugar
80g 80% dark chocolate, finely chopped
60g candied clementine or other candied fruit, finely chopped
60g glacé fruit, finely chopped, plus extra to decorate

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Preparation

Preheat oven to 180°C. Grease and line two Swiss roll pans with baking paper. Using an electric mixer, beat eggs, sugar, rind and vanilla for 5 minutes or until pale and thick. Fold in sifted flour in 2 batches until combined. Divide sponge mixture equally among Swiss roll pans and bake for 18 minutes or until a skewer inserted into the centre comes out clean. Cool in pan 15 minutes.

To make filling, beat ricotta and sugar in a bowl until smooth. Add chocolate, clementine and glazed fruit and stir until combined.

Grease and line base of a 24cm round spring form cake pan with baking paper. Roll almond paste on a work surface dusted with icing mixture until 2mm thick then line base and side of cake pan. Trim overhanging edges.

To assemble, cut sponge into two 5cm x 30cm strips to line side of pan, and into pieces wide enough to cover base of pan twice. Line side and base of pan with sponge pieces; any holes may be filled with trimmed cake. Spoon ricotta filling into pan ensuring top is level. Cover with remaining sponge cake pieces, pressing lightly to compress layers together. Refrigerate for 2 hours or until firm. Shape fondant into one ball then hit with a rolling pin, turning occasionally, until softened. Lightly dust work surface with icing mixture then roll out to 3mm thickness. Invert cake then brush with beaten egg white. Cover top and side of cake with fondant, smoothing and creases with floured hands. Trim excess fondant and decorate with extra candied fruit.

As seen in Feast Magazine, Issue 17, pg18.

Photography by John Laurie

If you enjoyed this Cassata recipe then browse more Italian recipes, dessert recipes, cake recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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