Cassata Siciliana

Ricotta-and-marzipan celebration cake with candied fruit.

• Serves: 10
• Preparation: 1 hr plus overnight draining and chilling
• Cooking: 40 min

Ingredients

• 1.2 kg sheep’s-milk ricotta, well drained
• 280 g icing sugar
• 100 g dark chocolate chips
• 50 g candied orange, optional
• 1 large rectangular sponge cake
• 150 ml water
• 50 g sugar
• 1 tbsp maraschino
• Lemon peel
• 200 g marzipan
• 20 g pistachio paste
• 350 g icing sugar for fondant
• Mixed candied fruit for decoration

Method

1. Drain the ricotta overnight, then sweeten and sieve it before folding in chocolate and optional candied orange.
2. Bake and cool the sponge cake, then cut it into pieces suited to the mould.
3. Line the mould with alternating sponge and green marzipan, brush the cake lightly with citrus syrup and fill with ricotta cream.
4. Cover with more sponge and chill under cover until firm, preferably overnight.
5. Turn out, coat with a thin fondant icing and decorate with candied fruit only after the cake is well chilled.