Cassata alla Siciliana

Name: Cassata alla Siciliana
Yield: Serves 10
Cuisine: Italian
Ingredients: 6 eggs, separated; juice of 1 lemon; 110 g (3¾ oz) caster sugar; 2 tablespoons sherry; finely grated zest of 1½ oranges; 150 g (5½ oz) plain flour; 2 drops almond extract; 65 ml (2½ fl oz) Stock Syrup; a pinch of salt; 120 ml (4 fl oz) dark rum; 60 g (2 oz) icing sugar, sifted; 575 g (1 lb 4 oz) ricotta; 30 g (1¼ oz) dark chocolate (minimum 55% cocoa solids), grated; 30 g (1¼ oz) dark chocolate (minimum 55% cocoa solids), grated; 40 g (1½ oz) glacé cherries, chopped; ½ tsp ground cinnamon; 50 g (1¾ oz) toasted almonds, chopped; 60 g (2 oz) butter, softened; 160 g (5¾ oz) cream cheese; 500 g (1 lb 2 oz) icing sugar, sifted; 500 g (1 lb 2 oz) marzipan; 1 tsp green food colouring; 150 g (5½ oz) assorted glacé fruits

Preparation info

Serves
10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Originating in Palermo, the island’s capital, Cassata is the iconic cake of Sicily. This layered alcohol-soaked sponge has a sweet ricotta filling, topped with marzipan and fruit. What began as an Easter tradition today sees Cassata spanning every season, including Christmas.

Ingredients

For the cake

6 eggs, separated
110 g (3¾ oz) caster sugar

Europe
Italy
Palermo
Easter
Christmas
Mediterranean
Sicily
Cake
Vegetarian

Method

Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 23cm (9in) springform cake tin with baking parchment.
Whisk the egg yolks until thick and creamy. Add in the sugar, lemon juice, orange zest, sherry and almond extract, and beat until fo