Cassata Siciliana

Cassata Siciliana might be a good recipe to expand your beverage repertoire. This recipe serves 6. One serving contains 650 calories, 16g of protein, and 15g of fat. For $1.45 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up apricot jam, icing sugar, eggs, and a few other things to make it today. This recipe is liked by 14 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a good spoonacular score of 41%. If you like this recipe, take a look at these similar recipes: Cassata Siciliana, Cassatan alla Siciliana (Sicilian Cream Tart), and Swordfish a la Siciliana.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 rounded tbsp apricot jam

50g plain chocolate in one piece, put in the freezer 1 hour before needed

6 medium eggs

140g golden caster sugar

1 tbsp Grand Marnier, Cointreau or other orange liqeur

green food colouring

280g icing sugar, sifted

1 tbsp lemon juice

finely grated zest of half a lemon

a little milk

140g plain flour

2 x 250g tubs ricotta, as fresh as possible

Equipment:

oven

hand mixer

wire rack

cake form

whisk

palette knife

Cooking instruction summary:

The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10inspringform cake tin with the meltedbutter and then dust with flour.Make the sponge. Using an electric mixer fitted with balloon whisks, beatthe eggs with the sugar until pale andairy. The mixture should be thickenough to leave a ribbon trail on thesurface when the whisks are lifted –it takes about 8-10 minutes to get tothis stage. Gently fold in the flour andlemon zest using the whisks or a spoon,trying not to deflate the beaten eggsand sugar.Working quickly, transfer to the prepared cake tin and bake for about 30minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.Make the ricotta cream. Finely chopthe crystallised fruits and frozenchocolate. Mix the ricotta with the sugarand gently incorporate the fruit andchocolate. Place in the fridge until youare ready to assemble the cake.Make the icing just before assembling the cake. Mix the icing sugar with thelemon juice and 1 tablespoon milk,then add a drop of green food colouringto give the icing a subtle green tinge,and beat vigorously. You should have aspreadable paste with a thick, non-liquidconsistency – you may need a littleextra milk.Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoonwater. Slice the sponge in halfhorizontally. Place the less perfect halfon a flat serving plate and spread withhalf the jam mixture. Spread all thericotta mixture on top. Spread theremaining jam mixture on the remainingsponge, then turn it over and put it jamside down on the ricotta cream. Spreadthe icing evenly across the top andsmooth over with a palette knife, thenplace in the fridge for at least 1 hour(or for up to two days).On the day, a few hours before serving decorate the top of the cake with crystallised fruits,peel and angelica as the fancy takes you.

 

Step by step:


1. The day before, preheat the oven to 160C/Gas 3/fan oven 140C.

2. Brush a 25cm/10inspringform cake tin with the meltedbutter and then dust with flour.Make the sponge. Using an electric mixer fitted with balloon whisks, beatthe eggs with the sugar until pale andairy. The mixture should be thickenough to leave a ribbon trail on thesurface when the whisks are lifted –it takes about 8-10 minutes to get tothis stage. Gently fold in the flour andlemon zest using the whisks or a spoon,trying not to deflate the beaten eggsand sugar.Working quickly, transfer to the prepared cake tin and bake for about 30minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.Make the ricotta cream. Finely chopthe crystallised fruits and frozenchocolate.

3. Mix the ricotta with the sugarand gently incorporate the fruit andchocolate.

4. Place in the fridge until youare ready to assemble the cake.Make the icing just before assembling the cake.

5. Mix the icing sugar with thelemon juice and 1 tablespoon milk,then add a drop of green food colouringto give the icing a subtle green tinge,and beat vigorously. You should have aspreadable paste with a thick, non-liquidconsistency – you may need a littleextra milk.Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoonwater. Slice the sponge in halfhorizontally.

6. Place the less perfect halfon a flat serving plate and spread withhalf the jam mixture.

7. Spread all thericotta mixture on top.

8. Spread theremaining jam mixture on the remainingsponge, then turn it over and put it jamside down on the ricotta cream.

9. Spreadthe icing evenly across the top andsmooth over with a palette knife, thenplace in the fridge for at least 1 hour(or for up to two days).On the day, a few hours before serving decorate the top of the cake with crystallised fruits,peel and angelica as the fancy takes you.


Nutrition Information:

Quickview
580k Calories
9g Protein
12g Total Fat
110g Carbs
3% Health Score
Limit These
Calories
580k
29%

Fat
12g
19%

  Saturated Fat
6g
38%

Carbohydrates
110g
37%

  Sugar
86g
96%

Cholesterol
176mg
59%

Sodium
126mg
6%

Alcohol
0.65g
4%

Caffeine
6mg
2%

Get Enough Of These
Protein
9g
20%

Selenium
24µg
34%

Vitamin B2
0.43mg
25%

Folate
67µg
17%

Phosphorus
167mg
17%

Vitamin B1
0.23mg
15%

Iron
2mg
14%

Manganese
0.25mg
12%

Vitamin A
566IU
11%

Calcium
102mg
10%

Vitamin B5
0.99mg
10%

Vitamin D
1µg
10%

Vitamin B12
0.58µg
10%

Copper
0.18mg
9%

Vitamin B3
1mg
9%

Fiber
1g
7%

Magnesium
29mg
7%

Zinc
1mg
7%

Potassium
248mg
7%

Vitamin B6
0.12mg
6%

Vitamin E
0.64mg
4%

Vitamin C
3mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

A cluster of bananas id formerly called a ‘hand’. Along that theme, a single banana is called a ‘finger’.

Food Joke

WASHINGTON, DCCalifornia decriminalized the sale of Caesar salad this week -- and it`s not a moment too soon, the Libertarian Party said today."When you outlaw Caesar salad, only outlaws will eat Caesar salad," noted the party`s Director of Communications, Bill Winter. "That`s why, on the issue of Caesar salad, we Libertarians have always been pro-legalization."Selling Caesar salad became a crime last year when California legislators passed a new health law banning the sale of food that used raw eggs as an ingredient. Unexpectedly, the law included Caesar salad, which uses uncooked eggs in its unique dressing.Restaurant owners and fans of the popular salad were outraged. The outcry convinced state legislators to file a new bill to cancel the criminal status of Caesar salad -- and, presumably, end what might have become a flourishing black market in contraband romaine lettuce, raw eggs, and Parmesan cheese.The bill, signed into law by Governor Pete Wilson on Monday, has Libertarians cheering -- but a little surprised."We have to compliment California legislators for their rare display of good sense," acknowledged Winter. "Although we`re a bit surprised that they were courageous enough to toss the Caesar salad law entirely."Libertarians had expected politicians to take a more timid, gradual approach, said Winter, perhaps...* Implementing a five-day waiting period for Caesar salad, so the government could do a medical background check for raw-eggallergies.* Legalizing only "medical Caesar salad" -- whereby people with a vitamin deficiency could get a doctor`s permission to buy a small amount of Caesar salad for their own personal use.* Launching an anti-Caesar salad TV advertising blitz, perhaps with a commercial showing a frying pan, and then showing a frying pan with a raw egg in it. The voice-over could be: "This is your brain. This is your brain on Caesar salad."* Allowing only adults, 21 and over, the right to buy Caesar salad, on the grounds that it may be an adolescent`s gateway-salad to stronger stuff, like macaroni salad or three-bean salad.But Libertarians say they are delighted with the bold, unexpected victory over the "Just Say No to Caesar Salad" lobby -- and argue that it`s a win for libertarianism and the American way of life."We support the Constitutional right of every American to keep and bear a Caesar salad -- or, rather, to eat and buy a Caesar salad," said Winter. "All joking aside, it`s a setback for those political eggheads who think they have the right to micromanage every aspect of our lives -- down to the type of salad we buy in a restaurant. Hopefully, politicians will learn ... TO JUST LETTUCE ALONE."

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