Extravagant, rich and absolutely delicious, just how I like my men - oops sorry I mean cakes!
Served at Christmas and weddings, this wonderful cake from Sicily is definitely one for a special occasion.
It’s not too difficult to make and if your handy with an icing set, you could do some fancy decorative work on the top to make it look all the more impressive.
It should be started at least one day in advance to allow the filling and icing to set.
CASSATA ALLA SICILIANA
One 9in (23cm) cake
INGREDIENTS:
1 lb (450g) ricotta cheese
2 tbsp double cream
2 oz (56g) castor sugar
2 ½ tbsp orange flavoured liqueur
2 tbsp mixed candied fruit, coarsely chopped
1 tbsp pistachio nuts, chopped
2 oz (56g) plain chocolate, coarsely grated
9 x 3 in (23 x 76cm) Madeira cake
chocolate icing:
12 oz (340g) plain chocolate, cut into small pieces
6 fl.oz (178ml) black coffee
8 oz (226g) butter, cut into small pieces and chilled
METHOD:
With the back of a wooden spoon, press the ricotta through a sieve into a medium sized bowl.
Beat or whisk the ricotta until smooth, then add the cream, sugar and liqueur, beating until well mixed and creamy.
Fold in the candied fruit, pistachios and chocolate.
Place the mixture in the fridge for 20 minutes, or until spreadable.
Using a sharp knife, cut the cake lengthways into four layers.
Cut a piece of foil one and a half times the size of the cake.
Place the bottom layer of cake in the centre of the foil and spread with 1/3 rd of the ricotta mixture.
Repeat with the remaining layers of cake and ricotta, ending with a layer of cake. Gently press the loaf together.
Wrap the cake in the foil and place in the fridge for 3 hours until firm.
About an hour before the cake is ready make the icing.
In a small saucepan, melt the chocolate with the coffee over a low heat, stirring continuously until the chocolate has completely melted.
Remove from the heat then drop in the butter, one piece at a time, beating until all the butter has melted and the sauce is smooth.
Pour the icing into a bowl and place in the fridge for 30 mins- 1 hour, until it is a soft but spreadable consistency.
Swirl the icing thickly over the top and sides of the cake. Chill for at least 12 hours before serving.
From What’s the recipe today Jim?
