By Chef
Manuel
Cassata Siciliana Ingredients:
Method:
For the filling
Start this recipe by preparing the sweet
-- 300g Fresh Ricotta
Ricotta filling. Mix all the ingredients
-- 60g Icing Sugar
together in a bowl till smooth. Cover
-- 1 tsp Vanilla Essence
and place in the fridge to firm up for 30
-- 40g Chocolate Chips
minutes. Next, slice the brown top layer
-- 40g Chopped Candied Peel
off the sponge and discard. Cut the
When ready, remove the Cassata from
You will also need
sponge into 1cm thick slices. Use the
the tin and place onto a serving plate.
-- 1 Square Vanilla Sponge
slices to line the sides and bottom of a
Heat the Apricot jar to soften then brush
20cm cake tin. Soak the sponge with
all over the sponge to seal. Put aside
-- 3 tbsp Liqueur for Soaking
half of the liqueur then spoon in the
while you roll out the green marzipan to
-- 2 tbsp Apricot Jam
Ricotta filling. Even out using a spoon
a large circle using a rolling pin. Cover
-- 200g Green Coloured Marzipan
then cover completely with another layer
the Cassata completely with the
-- Chocolate pieces &
of sponge. Press down firmly, soak with
Marzipan and cut off any excess.
the remaining liqueur and place in the
Decorate the top with Chocolate pieces
fridge for 1 hour to set.
and Candied Fruits.
(form Smart Bakery)
Candied Fruits for Decorating -- Fruits for decorating
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