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Cassata alla siciliana

  • 0:50 Prep
  • 8 Servings


  • 2 tablespoons caster sugar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons Grand Marnier
  • 460 pkt double unfilled round sponge cake
  • Grated dark chocolate, to serve

Ricotta cream

  • 350g fresh ricotta
  • 55g (1/4 cup) caster sugar
  • 1 teaspoon finely grated orange rind
  • 1 tablespoon fresh orange juice
  • 45g dark chocolate, finely chopped
  • 50g (1/4 cup) red, green and yellow glace cherries, finely chopped


  • 150g (1 cup) icing sugar, sifted
  • 1 1/2 tablespoons boiling water
  • 15g unsalted butter, at room temperature


  • 1
    Place the sugar, orange juice and Grand Marnier in a jug. Stir until the sugar dissolves.
  • 2
    To make ricotta cream, use an electric beater to beat the ricotta, sugar, orange rind and orange juice in a small bowl until smooth. Stir in the chocolate and cherries.
  • 3
    Use a large serrated knife to cut each cake in half horizontally. Reserve 1 cake layer for another use.
  • 4
    Place 1 cake layer, cut-side up, on a serving plate. Brush the cut surface with one-third of the Grand Marnier mixture. Spread with half the ricotta cream. Top with another cake layer, cut-side up, and brush with half the remaining Grand Marnier mixture. Spread with the remaining ricotta cream. Brush the cut-side of remaining cake layer with the remaining Grand Marnier mixture and place, cut-side down, on top of the ricotta cream.
  • 5
    To make icing, place icing sugar, boiling water and butter in a heatproof bowl. Whisk until a thick paste forms.
  • 6
    Spread the icing over the cake, allowing it to run down the side. Set aside for 10-15 minutes or until icing sets. Top with grated chocolate.

Source: taste.com.au


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