There are many variations of Cassata Siciliana, a popular dessert said to have originated in Palermo. Traditional versions call for a round sponge cake and include marzipan and pistachios, but almost all include ricotta, candied fruit, and chocolate. This simplified recipe was created by recipe editor Anne Maloney’s mother for her family and friends at Christmas. Simply buy pound cake or prepare one recommended in the related recipe.
Get ahead: Stuffing can be refrigerated in an airtight container up to 2 days in advance. Cake can be filled and refrigerated up to 1 day in advance.
storage: Store, covered, in the refrigerator for up to 4 days. Store well-wrapped and frozen for up to 1 month.
material
Quantity: 8–12
direction
Active: 45 minutes
|Total: 1 hour 30 minutescooling time plus
step 1
Make the filling: In a medium bowl, mix together the ricotta cheese, chocolate (if using), sugar, candied fruit, liqueur, and heavy cream (if using) until well combined. The mixture will be soft and spreadable, and thicken as it cools. Chill, uncovered, in the refrigerator while you slice the cake.
Step 2
Using a large, sharp serrated knife, carefully slice the cake into 4 even layers.
Step 3
Place the bottom slice of cake on a plate. Remove the filling from the refrigerator and spoon a generous 3/4 cup onto the cake layer. Use an offset spatula or butter knife to spread the filling evenly to the edges of the cake. Place the next cake layer on top and press down very gently. Repeat with remaining cake layers and filling. Refrigerate cake, uncovered or loosely covered, for at least 20 minutes and up to 24 hours.
Step 4
Make the icing: Combine boiling water and espresso powder in a heat-resistant measuring cup. Add orange liqueur and mix.
Step 5
Fill a small pot with 2 inches of water over medium heat and bring to a boil. Create a double boiler by placing a medium-sized heatproof bowl over the pot, being careful not to let the bottom of the bowl touch the boiling water. Add the chocolate and espresso orange mixture and stir until the chocolate is completely melted and mixed with the coffee. Remove the bowl from the heat, add the butter and whisk until completely melted and well mixed with the chocolate mixture. If the frosting is too soft and difficult to spread, cover it loosely and let it sit on the counter until set or refrigerate for up to 15 minutes. Whisk again until creamy.
Step 6
Frost the cake: Remove the cake from the refrigerator and use an offset spatula or butter knife to scrape or push any excess filling out of the layers. Spread the frosting using an offset spatula or butter knife. In an even layer throughout the cake. Then add his second layer using the remaining frosting (see notes). Refrigerate, uncovered, until frosting is set, about 15 minutes. Cover loosely and refrigerate for at least 1 hour and up to 1 day before serving.
Step 7
When ready to serve, use a long, sharp knife, such as a chef’s knife, to slice the cake into 1/2-inch slices.
replacement
Don’t you have orange liqueur? >> Use 1/4 teaspoon each of orange extract for the filling and frosting. For the filling, taste and add a drop at a time if needed.
Note
Most containers of ricotta today are 15 ounces. It’s fine to use that amount, but buy a quality brand that’s thick enough to stand on a spoon, like BelGioioso Ricotta Con Latte. If the ricotta is thin and watery, drain in a cheesecloth-lined colander set over a bowl and let drain until thickened, about 30 minutes. If your ricotta is thin, omit the cream. The heavy cream adds flavor but is not required for success.
If you buy pound cake, make sure it’s actually pound and not smaller. Many packaged cakes, such as Sara Lee’s, come in a variety of sizes. Look for family-sized cakes.
For icing, buy semi-sweet chocolate bars, such as Ghirardelli, instead of using chocolate chips that don’t melt easily.
If you’re concerned about crumbs in the icing, you can apply a thin coating called a crumb coat first, chill the cake in the refrigerator, and then apply the rest of the icing.