Sicily (3.7.16)
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Recipe contributed by Don "Clemenza" Clemens.
While Don's background is German, a friend who is an actual Sicilian hired him to make one of these cakes for him -- so it must be pretty good! A traditional Easter treat, it is best made in cool weather, as the icing melts easily in warm temperatures. Because there are several stages involved, make sure you plan out enough time for the filling to set and the flavors develop to their fullest. Click here to download these recipes. |
Cassata ala Siciliana (Sicilian Cake)
Ingredients:
CAKE:
1 pound cake (9 1/4 x 5 1/4 inches)
1 lb. ricotta cheese
2 tbsp. heavy cream
1/2 c. sugar
1/2 c. Strega (or Amaretto di Saranno, plus a few drops of orange oil --
real, not imitation) *
1/2 c. chopped candied fruit (I use dried fruit & berries, chopped into 1/8"
pieces, ex., cranberries, sour cherries, blueberries, apricots, etc.)
2 oz. semi-sweet chocolate
1/4 c. nuts, coarsely chopped (optional)
CHOCOLATE FROSTING:
12 oz. semi-sweet chocolate cut in sm. pieces
3/4 c. Strega (I add 1 tsp. instant coffee) or Amaretto di Saranno
1/2 lb. sweet butter, cut into 1/2 inch pieces
Instructions:
CAKE:
Slice cake horizontally into 1/2 or 3/4 inch thick slices.
Beat cheese until smooth. Beating constantly, add cream, sugar, and Strega or Amaretto. With spatula, fold in chopped chocolate and fruit.
Center bottom slice of cake on flat plate (I moisten each cut surface of cake with approx. 1 Tbs. of Amaretto) and generously spread with ricotta mixture. Repeat, layering. Gently press loaf together to make it as compact as possible. Refrigerate for about 2 hours or until firm.
FROSTING:
Melt chocolate with Strega or Amaretto in a small heavy saucepan (double boiler works even better) over low heat until dissolved. Remove pan from heat and beat in butter, one piece at a time, until mixture is smooth and butter is fully integrated.
Chill until mixture thickens to spreading consistency. Stir frosting vigorously every 15 minutes during the cool down.
When frosting is smooth and spreadable, spread frosting over Cassata. Cover loosely and let the Cassata ripen in refrigerator at least 24 hours before serving.
Serves 10 to 12.
*While this cake is delicious in its booziness, if you prefer a non-alcoholic version, the Strega can be heated slowly to cook out the alcohol.
CAKE:
1 pound cake (9 1/4 x 5 1/4 inches)
1 lb. ricotta cheese
2 tbsp. heavy cream
1/2 c. sugar
1/2 c. Strega (or Amaretto di Saranno, plus a few drops of orange oil --
real, not imitation) *
1/2 c. chopped candied fruit (I use dried fruit & berries, chopped into 1/8"
pieces, ex., cranberries, sour cherries, blueberries, apricots, etc.)
2 oz. semi-sweet chocolate
1/4 c. nuts, coarsely chopped (optional)
CHOCOLATE FROSTING:
12 oz. semi-sweet chocolate cut in sm. pieces
3/4 c. Strega (I add 1 tsp. instant coffee) or Amaretto di Saranno
1/2 lb. sweet butter, cut into 1/2 inch pieces
Instructions:
CAKE:
Slice cake horizontally into 1/2 or 3/4 inch thick slices.
Beat cheese until smooth. Beating constantly, add cream, sugar, and Strega or Amaretto. With spatula, fold in chopped chocolate and fruit.
Center bottom slice of cake on flat plate (I moisten each cut surface of cake with approx. 1 Tbs. of Amaretto) and generously spread with ricotta mixture. Repeat, layering. Gently press loaf together to make it as compact as possible. Refrigerate for about 2 hours or until firm.
FROSTING:
Melt chocolate with Strega or Amaretto in a small heavy saucepan (double boiler works even better) over low heat until dissolved. Remove pan from heat and beat in butter, one piece at a time, until mixture is smooth and butter is fully integrated.
Chill until mixture thickens to spreading consistency. Stir frosting vigorously every 15 minutes during the cool down.
When frosting is smooth and spreadable, spread frosting over Cassata. Cover loosely and let the Cassata ripen in refrigerator at least 24 hours before serving.
Serves 10 to 12.
*While this cake is delicious in its booziness, if you prefer a non-alcoholic version, the Strega can be heated slowly to cook out the alcohol.