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Monday, December 17, 2012,11:44 PM by
J.Sujatha

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SICILIAN CASSATA

Serves :
8

Preparation Time :
3 hours

Cooking Time :
45 minutes

Preparation Method :

  • Press the Ricotta cheese through a fine-mesh sieve and set on one side.
  • Simmer the caster sugar and water in a heavy saucepan over very low heat until the syrup is clear but not colored.
  • Do not stir the mixture during cooking. Meanwhile, cut the crystallized fruit into small pieces, keep the best pieces for decoration.
  • When the sugar has dissolved, pour it over the Ricotta and stir hard until the mixture is silken and smooth.
  • Add cinnamon, chocolate, chopped crystallized fruit, pistachios and half the liqueur, and mix it thoroughly.
  • Line 7 in round cake tin with greaseproof paper.
  • Cut the Madeira cake into thin slices and use these to line the bottom and the sides of the tin.
  • Use the trimming to fill in any gaps. Moisten the cake by sprinkling over some of the liqueur.
  • Spoon in the Ricotta mixture and cover it with a layer of sliced cake. Moisten the top layer with the remaining liqueur. Cover with cling film and chill for at least 2- 3 hours.
  • To Make the icing : Melt the icing sugar with water and lemon juice in a heavy saucepan over low heat. Do not let the icing get too hot.
  • When it evenly coats the back of a spoon turn the cake out on to a flat plate or cake board and pour the icing over the cake, letting it run down the sides.
  • Smooth the icing with a palette knife.
  • Put the cake back into the refrigerator for at least 5 minutes to allow the icing to set.
  • Transfer the cake to a serving plate and decorate with the reserved crystallized fruit. Serve chilled.

INGREDIENTS

  • 420 grams Ricotta or cottage cheese 
  • 175 grams caster sugar 
  • Pinch of ground cinnamon
  • 200 grams best quality crystallized fruit
  • 75 grams bitter chocolate, cut into small pieces 
  • 25 grams pistachio nuts,( blanched, peeled and chopped )
  • 100 ml Maraschino (another sweet liqueur) 
  • 420 grams Madeira cake

For the icing

  • 500 grams icing sugar, sifted 
  • 1 tablespoon lemon juice

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