Dessert Italian

Sicilian cassata torte

Name: Sicilian cassata torte recipe
Yield: 8
Cuisine: /italian
Ingredients: 600g fresh ricotta, drained; 1 tsp vanilla bean paste; 120g caster sugar; Zest of 1 orange; Zest of 1 lemon; 60g dark chocolate buttons; 1 1/2 tbs chopped pistachios; 1 1/3 cup (200g) tipo '00' pasta flour, plus extra to dust; 70g caster sugar; 100g cold unsalted butter, chopped, plus extra to grease; 1 egg yolk; 1 tbs sweet Marsala; 1/2 tsp vanilla bean paste; Zest of 1/2 lemon; 1 egg, separated, plus 1 eggwhite (from the pastry); Pinch of fine sea salt; 1 tbs orange zest; 15g fine '00' grade durum wheat semolina flour; 1 tsp baking powder; 10g cornflour; 10g cocoa powder; 2 tbs sweet Marsala; Icing sugar & ground cinnamon, to dust

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by delicious. team

delicious. team

Jul 27, 2020

This Sicilian dessert will impress at any event. This is an edited extract from The Sicily Cookbook by Cettina Vicenzino (DK, $34.99).

Ricotta cream

600g fresh ricotta, drained
1 tsp vanilla bean paste
120g caster sugar
Zest of 1 orange
Zest of 1 lemon
60g dark chocolate buttons
1 1/2 tbs chopped pistachios

Pastry

1 1/3 cup (200g) tipo '00' pasta flour, plus extra to dust
70g caster sugar
100g cold unsalted butter, chopped, plus extra to grease
1 egg yolk
1 tbs sweet Marsala
1/2 tsp vanilla bean paste
Zest of 1/2 lemon

Sponge

1 egg, separated, plus 1 eggwhite (from the pastry)
Pinch of fine sea salt
1 tbs orange zest
15g fine '00' grade durum wheat semolina flour
1 tsp baking powder
10g cornflour
10g cocoa powder
2 tbs sweet Marsala
Icing sugar & ground cinnamon, to dust

Method

1.

For the ricotta cream, mix the ricotta, vanilla, sugar, salt and zests in a bowl. Place a fine sieve over another bowl and pour in the creamy mixture. Leave it to strain for 2 hours in the refrigerator.
2.

Meanwhile, for the pastry, place all the ingredients in a food processor and pulse, scraping down the sides occasionally, until it comes together. Enclose in plastic wrap and refrigerate for 1 hour, to rest.
3.

Preheat the oven to 180°C. Line the base and side of an 18cm springform cake pan with baking paper.
4.

For the sponge, whisk both eggwhites with salt in a bowl until foamy. Trickle in half the sugar, whisking until the egg whites are firm. In a separate bowl, beat the egg yolk with the remaining 20g sugar and the orange zest until foamy. Fold the whisked egg whites into the egg yolk mixture. Combine flour with baking powder, cornflour and cocoa. Fold this into egg mixture in small batches. Spoon into prepared pan and bake in centre of oven for 15-18 minutes. Test it is done by inserting a skewer; it should emerge clean. The sponge will rise to a height of at least 2cm. Leave to cool, then release from the pan. Slice in half horizontally. Set aside.
5.

Grease another 20cm springform cake pan and line the base and side with baking paper. Set aside 120-150g pastry for the top of the cake. On a lightly floured work surface, roll out the remaining pastry to 5mm thick. Use this to line the base and side of the pan. Now place a sponge layer inside and drizzle with 1 tbs Marsala.
6.

Fold the chocolate chips and pistachios into the ricotta cream and spread over the sponge. Cover with the second sponge layer. Drizzle with the remaining Marsala.
7.

Roll out a lid from remaining shortcrust and prick with a fork, then lay it over the torte and pinch to seal the edges all the way round. Bake in the centre of the oven for 50 minutes or until or until golden on top. Test it is done by inserting a wooden skewer. Leave to cool, then dust with icing sugar and cinnamon, in a decorative pattern if desired.