Cassata Siciliana

Ingredients

• 1For the sponge: 4 eggs, 120g caster sugar, 120g plain flour, 1 tsp baking powder, pinch of salt
• 2For the ricotta filling: 600g fresh ricotta (sheep's milk preferred), drained overnight
• 3200g icing sugar, sifted
• 4100g dark chocolate chips
• 5100g mixed candied fruit (orange peel, citron, cherries), finely diced
• 61 tsp vanilla extract
• 7For the marzipan layer: 250g marzipan, green food colouring
• 8For the icing: 250g icing sugar, 3–4 tbsp lemon juice or water
• 9To decorate: candied orange slices, glacé cherries, pistachio slivers, edible silver balls

Instructions

1. 1Make the sponge: preheat oven to 180°C. Whisk eggs and caster sugar until very pale and thick. Fold in sifted flour, baking powder, and salt gently. Pour into a lined 23cm round tin and bake for 25 minutes until springy. Cool completely, then slice horizontally into 2–3 thin layers.
2. 2Prepare the ricotta filling: beat drained ricotta with icing sugar until smooth and creamy. Fold in chocolate chips, candied fruit, and vanilla. Refrigerate for 30 minutes.
3. 3Colour the marzipan pale green. Roll out thinly between baking paper and cut to line the sides of a round springform tin (about 6cm high strips).
4. 4Assemble the cassata: line a round tin or bowl with cling film. Press marzipan strips around the sides. Place a sponge layer in the base, press down gently. Spoon in all the ricotta filling and smooth evenly. Place the second sponge layer on top. Refrigerate for at least 2 hours or overnight to set firmly.
5. 5Unmould the cassata onto a serving plate. Mix icing sugar with lemon juice to make a smooth, pourable icing. Pour evenly over the top and sides, spreading gently.
6. 6Decorate elaborately while the icing is still soft: arrange candied orange slices, glacé cherries, pistachio slivers, and silver balls in traditional Sicilian patterns. Refrigerate until the icing sets completely.
7. 7Serve chilled, sliced into wedges. Tip: The cassata improves with 24 hours in the fridge as the flavours meld and the layers firm up beautifully.