ItalianMade

Recipes

DESSERTS

CASSATA ALLA SICILIANA Sicilian Cassata

Mail this recipe to a friend!	This cake, a specialty of Sicily, should not be confused with the ice cream dish of the same name. In Erice, cassata is made with a citron jam filling and is covered with almond pastry. sponge cake 1 cup sugar 2 cups ricotta 4 oz. chocolate 2 cups mixed candied fruit 1 tsp. vanilla 1 tbs. chestnut flour 4 tbs. sugar 1 tsp. powdered cinnamon 1 oz. Maraschino liqueur 1 tbs. pistachio nuts 1/2 cup apricot jelly 1/2 cup fondant 1 oz. orange-flower water 1 tbs. grated orange zest 4 tbs. raisins, soaked and squeezed 1 pinch of salt 2 tbs. pine nuts 3 tbs. olive oil 2 tbs. walnuts, coarsely chopped milk as needed	See Also:      Cheeses      Ricotta Romana DOP      Wine Pairings      Malvasia delle Lipari DOC      Moscato di Siracusa DOC      Moscato di Trani DOC      Region      Sicily
	Line the bottom and sides of a 10-in. diameter cake mold with thin slices of sponge cake. Dissolve the sugar in a small amount of water on a low heat. Sieve the Ricotta and mix it with the sugar. Cut the chocolate into small chunks and dice half of the candied fruit. Add them to the Ricotta together with the vanilla, cinnamon, liqueur and pistachio nuts. Put the Ricotta in the mold, level off the top, cover with slices of sponge cake, and cool for several hours. Unmold on a dish before serving. Spread the top with apricot jelly, cover with fondant dissolved in a little orange-flower water, and garnish with various types of candied fruit. Note: You can also glaze the top with light green fondant.

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

AMARETTI   AMOR DI POLENTA   BABA' AL RUM   BACI DI DAMA   BUDINO AL CIOCCOLATO   BUDINO DI PANE   CALCIONI   CANNOLI CON RICOTTA   CASSATA ALLA SICILIANA   CASTAGNACCIO   CESTINI FRAGOLE CONDITE CON ACETO BALSAMICO DI REGGIO EMILIA   CHIACCHIERE   CIAMBELLA BOLOGNESE   COLOMBA PASQUALE   COPPA AL MASCARPONE   COTOGNATA   CREMA DI CASTAGNE DI MONTELLA CON CAPRINO   CROCCANTE   CROSTATA DI FRUTTA   DOLCEZZA AL MIELE E FICHI   GUBANA   LIQUORE D’ARANCIA ROSSA SICILIANA   MERINGHE ALLA CREMA DI NOCCIOLA GIFFONI   PAN DE MEI   PANDOLCE   PANDORO   PANETTONE   PANETTONE RIPIENO   PANFORTE DI SIENA   PANZEROTTI AI DUE FORMAGGI   PASTA REALE   PASTIERA NAPOLETANA   PERE COTTE ALLA MENTA CON PARMIGIANO-REGGIANO®   SBRISOLONA   SFOGLIATELLA RICCIA   SFOGLIATINE CON RAGUSANO E MIELE   SOUFFLÉ AL PANETTONE   STRUFOLI   SUC   TIRAMISU'   TIRAMISU' SPECIALE   TORRONE   TORTA DI CAROTE   TORTA DI SEMOLINA AL LIMONE   TORTA PARADISO   TORTA SABBIOSA   TORTELLINI DI CARNEVALE   TRAMEZZINI DI PANETTONE   ZABAGLIONE   ZUPPA INGLESE

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10065 Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).