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…
Instructions
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1
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.
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2
In a bowl, whisk together the flour, baking powder and salt. Set aside.
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3
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.
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4
Sift the dry ingredients over the egg mixture, then fold in using a whisk. Spoon the batter into the prepared pan.
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5
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.
