Orange and Chocolate Cassata Cake
A sponge cake layered with ricotta, candied fruit and almond paste, cassata is a traditional Easter dessert in Sicily. The classic version is a complicated affair, so we streamlined the process and replaced the candied fruit with decadent flavours of chocolate and orange. For an impeccable presentation, drain the maraschino cherries on a paper towel […]
Ingredients
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 3/4 cup (160 g) sugar
- 1 tsp (5 ml) vanilla extract
- 3 tbsp (45 ml) vegetable oil
- 3 2/3 cups (950 g) ricotta cheese
- 1/2 cup (125 ml) 35% heavy cream
- 6 tbsp (90 ml) honey
- 2 oranges, zest finely grated
- 3 oz (85 g) dark chocolate, chopped
- 10 1/2 oz (300 g) marzipan
- 1 cup (130 g) icing sugar
- 2 tbsp (30 ml) water
- 12 maraschino cherries with the stems, drained and patted dry
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture triples in volume and forms a ribbon as it falls from the beaters, about 10 minutes. With the mixer at low speed, drizzle in the oil.
- Sift the dry ingredients over the egg mixture, then fold in using a whisk. Spoon the batter into the prepared pan.
- Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely. Run the blade of a knife between the cake and the pan, then unmould. Clean the springform pan.
A sponge cake layered with ricotta, candied fruit and almond paste, cassata is a traditional Easter dessert in Sicily. The classic version is a complicated affair, so we streamlined the process and replaced the candied fruit with decadent flavours of chocolate and orange. For an impeccable presentation, drain the maraschino cherries on a paper towel in the fridge overnight so they don’t stain the icing.