Ingredients
Pan di spagna (cake):
- 6 eggs, at room temperature
- 2/3 cup sugar
- 1 teaspoon grated orange or lemon peel
- 1 cup all-purpose flour, sifted
Sciroppo di zucchero (syrup):
- 3/4 cup warm water
- 5 tablespoons sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- 3 cups Crema di Ricotta
Glassa (frosting):
- 1 1/2 cups confectioners' sugar
- 1/2 lemon, juiced
- 1/2 teaspoon lemon extract
- Candied fruit, for garnish
- Special equipment: 9-inch spring-form pan
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.
To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.
To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.
To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.
Cook's Note: Cassata sometimes boasts a decorative layer of marzipan.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Photo: Cassata Recipe











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By SoundEndeavor
on November 26, 2012
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I have seen many different recipes for Sicilian Cassata but this one is the REAL one. It is incomplete since they recipe for the filling (Crema di Ricotta, which is just Cannoli filling made with *Impastata Ricotta was not included. The icing must be heavy and thick, not a thin glaze so be sure to add extra confectioners sugar if it seems too thin. Also this is sometimes made with rum instead of orange liqueur.
*Impastata, the Mercedes Benz of Riccota, has the lowest water content of any ricotta cheese which is needed when making a dish that requires a firmer ricotta, such as cannoli or Cassata.
My family is from Italy and we make both cannoli and cassata from scratch every year for Christmas. This cake is known as the Sicilian Christmas Cake. This is a Very rich and heavy dessert but soooooo good. Since this dessert is so heavy, only a very thin slice is needed, allowing this dessert to serve many at holiday parties.
By Jake123456
on May 04, 2012
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The cake is nice and spongy but very heavy. It soaks in the syrup well. The syrup is very thin, almost like water. The icing is TOO THIN. I recommend adding powdered sugar, vanilla, and some regular sugar to the ricotta. Also, I substituted rum and liquid from orange marmalade and a very, very, very small bit of orange flower water instead of the orange liqueur and it turned out fine. Overall, a fun recipe to make but next time I'm using fondant.
By mtomp16052_12079163
Villa Park, Il
on November 15, 2010
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For you non-Italians - Ricotta crema is the same as the filling for cannolis. It is ricotta sweetened with powdered sugar. You can add tiny chocolate chips, pistachios and/or candied fruit. Just look up a good cannoli cream recipe. Hope that helps
Only made it 3 stars because recipe is incomplete.
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