Sicilian Cassata with Sheep's Ricotta, Marzipan and Candied Fruit

What you need

• 4 large eggs, for the sponge
• 120 g (1/2 cup plus 1 tbsp) granulated sugar, for the sponge
• 120 g (1 cup) plain flour, sifted
• 1 pinch salt
• 600 g (21 oz) sheep's milk ricotta
• 180 g (1 1/2 cups) powdered sugar, sifted, for the filling
• 60 g (2 oz) dark chocolate, chopped into small chips
• 40 g (1.5 oz) candied orange peel, diced
• 350 g (12 oz) marzipan
• 30 g pistachio paste
• 50 g (1/4 cup) granulated sugar, for the syrup
• 1 strip of lemon peel
• 1 tbsp maraschino liqueur
• 300 g (2 1/2 cups) powdered sugar, sifted, for the glaze
• 200 g (7 oz) mixed candied fruit, such as orange, cherries and pumpkin

Method

Restated from the original video

1. 1

   Tip the ricotta into a fine sieve set over a bowl. Refrigerate to drain while you make the sponge, at least 1 hour.

2. 2

   Heat the oven to 180 °C (350 °F). Line a 22 cm (9 in) round cake tin with parchment.

3. 3

   Beat the eggs, sponge sugar and salt with an electric mixer until pale, tripled in volume and thick enough to leave a ribbon trail, 8-10 min.

4. 4

   Sift the flour over in three batches and fold in gently with a spatula.

5. 5

   Pour the batter into the tin. Bake until golden and springy to the touch, 25-30 min. Cool completely on a rack.

6. 6

   Work the marzipan with the pistachio paste until evenly green. Roll it out to 4 mm (1/8 in) thick.

7. 7

   Cut the sponge horizontally into three discs about 1 cm (1/2 in) thick. Cut one disc, plus the marzipan sheet, into strips about 6 cm (2 1/2 in) wide.

8. 8

   Bring the syrup sugar, 150 ml of water and the lemon peel to a boil for 2 min. Cool, then stir in the maraschino.

9. 9

   Press the drained ricotta through the sieve into a clean bowl. Stir in the filling sugar, chocolate and orange peel.

10. 10

    Line a 20 cm (8 in) cake tin with sloping sides, about 5 cm deep, with plastic wrap, leaving an overhang. Fit a sponge disc into the base, trimming it to size. Stand strips of sponge and marzipan around the sides, alternating them and leaving no gaps.

11. 11

    Brush the sponge base and sides with syrup. Spoon in the ricotta filling and level the top.

12. 12

    Cover with the last sponge disc, trimming to fit, and brush it with syrup. Fold the plastic wrap over and refrigerate for at least 3 hours, overnight is better.

13. 13

    Turn the cassata out onto a plate and peel off the plastic wrap.

14. 14

    Put the glaze sugar in a small pan with 3 tbsp of water. Warm gently, stirring, until smooth and glossy, 1-2 min. Do not let it boil hard.

15. 15

    Pour the glaze over the top of the cassata and spread it quickly to the edge, as it sets within moments. Leave the green sides bare.

16. 16

    Decorate with the candied fruit, arranged in a ring. Keep refrigerated until serving.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.