1 tbsp Marsala, plus extra for
brushing
750 gm firm ricotta
Coarsely grated dark
chocolate, pure icing sugar
and raspberries, to serve
SPONGE CAKE
6 eggs
220 gm (1 cup) caster sugar
220 gm (1½ cups) plain flour
Finely grated rind
of ½ lemon
Pinch of ground cinnamon
RICOTTA FILLING
500 gm firm ricotta
80 gm caster sugar
80 gm dark chocolate
(70% cocoa solids),
finely chopped
80 gm mixed glacé fruits, such
as cedro, glacé clementine,
and glacé orange, diced
45 gm (⅓ cup) coarsely
chopped pistachio nuts
1 tbsp Marsala
1 tsp vanilla bean paste
Finely grated rind of
½ orange1 For sponge cake, preheat
oven to 180°C and butter a
21cm-diameter cake tin and
a 27cm x 37cm Swiss roll tin
and line each with baking
paper. Whisk eggs, sugar and
a pinch of salt in an electric
mixer until pale and tripled in
volume (4-5 minutes). Sift in
flour in two batches and fold
to combine, then fold in lemon
rind and cinnamon. Divide
batter evenly between tins,
smooth tops, and bake until
golden brown and centres
spring back when lightly
pressed with a fingertip
(12-15 minutes for Swiss roll;
15-20 minutes for round cake).
Cool cakes completely.
2 For the ricotta filling, mix
ingredients in a bowl and chill
until required.
3 Trim top of round cake flush,
halve horizontally and place a
cake round in the base of aclean 21cm-diameter cake
tin lined with baking paper.
Cut two 4cm x 30cm strips
from the rectangular cake and
use to line the sides of the tin
to form a hollow (there will be
some cake left over), then brush
cake lightly with Marsala. Spoon
in ricotta mixture and smooth
so it’s flush with the sides.
Brush cut-side of remaining
cake round lightly with Marsala
and place Marsala-side down
on ricotta filling. Wrap in plastic
wrap and refrigerate for flavours
to develop (1-2 hours or
overnight), then unmould.
4 Stir ricotta and Marsala in a
bowl until smooth, spread over
sides of cake and press grated
chocolate onto sides. Dust top
with icing sugar and serve
topped with raspberries.
Wine suggestion Sherbety
moscato.Cassata
SERVES 6-8 // PREP TIME 30 MINS //
COOK 20 MINS (PLUS CHILLING)Classic versions of cassata
involve a covering of marzipan
or tinted royal icing, or both.
For a lighter version we’ve
skipped that extra sweetness
and opted instead for a
coating of grated bitter
chocolate.PREVIOUS PAGES
Pizza All props stylist’s
own. Cannoli Small
plate from MH Ceramics.
Plate and jug from Ghost
Wares. Cassata Plate from
Ghost Wares. All other
props stylist’s own. Salad
Platter from MH Ceramics.
All other props stylist’s
own. Stockists p175.100 GOURMET TRAVELLER