Orange and Chocolate Cassata Cake

Orange and Chocolate Cassata Cake

  • Preparation 50 min
  • Cooking 35 min
  • Chilling 8 h
  • Servings 1
  • Makes 12 servings

A sponge cake layered with ricotta, candied fruit and almond paste, cassata is a traditional Easter dessert in Sicily. The classic version is a complicated affair, so we streamlined the process and replaced the candied fruit with decadent flavours of chocolate and orange. For an impeccable presentation, drain the maraschino cherries on a paper towel in the fridge overnight so they don’t stain the icing.

Featured in RICARDO Magazine (SPRING 2018)

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Ingredients

  • Sponge Cake

    • 3/4 cup (115 g) unbleached all-purpose flour
    • 1/4 tsp baking powder
    • 1/4 tsp salt
    • 4 eggs
    • 3/4 cup (160 g) sugar
    • 1 tsp (5 ml) vanilla extract
    • 3 tbsp (45 ml) vegetable oil
  • Ricotta Cream

    • 3 2/3 cups (950 g) ricotta cheese
    • 1/2 cup (125 ml) 35% heavy cream
    • 6 tbsp (90 ml) honey
    • 2 oranges, zest finely grated
    • 3 oz (85 g) dark chocolate, chopped
  • Decoration

    • 10 1/2 oz (300 g) marzipan
    • 1 cup (130 g) icing sugar
    • 2 tbsp (30 ml) water
    • 12 maraschino cherries with the stems, drained and patted dry

Preparation

  • Sponge Cake

  • Ricotta Cream

  • Decoration

Personal Note