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Cassata Alla Siciliana  Veg  CD  DP Italian 40mins plus chilling


Serves  4      Cold  Alcohol  Nuts  Vegetarian   Dessert  Italy  Mediterranean 



   3 Eggs

   200g/7oz Caster Sugar

   1/2 teasp Grated Lemon Rind

   75g/3oz Plain Flour

   450g/1lb Ricotta Cheese

   5 tbsp Orange Liqueur

   50g/2oz Plain Chocolate, finely chopped

   50g/2oz Mixed Peel

   50g/2oz Pistachio Nuts, chopped

   Lemon rind to decorate




1. Preheat the oven to 190C, 375F, Gas Mark 5, and grease and base-line a 1kg/2lb loaf tin.


2. In a large mixing bowl, whisk together the eggs, 75g/3oz of the sugar and the lemon rind.


3. Carefully fold in the flour.


4. Spoon the mixture into the greased loaf tin and bake for approximately 25 minutes.


5. Cool on a wire rack.


6. In a mixing bowl, beat together the Ricotta cheese, remaining sugar and 2 tablespoons of the orange liqueur. Divide this mixture between 2 bowls.


7. To one bowl, add the chocolate, mixed peel and a 1 tablespoon of pistachio nuts.


8. Once the cake is cool , cut it into 3 layers. Place the base on a plate and drizzle with 1 tablespoon the orange liqueur then spread over half the cheese and chocolate mixture and place the middle tier on top.


9. Drizzle this with the remaining liqueur and spread over the remaining cheese and chocolate mixture.


10. Place the final layer of cake on top.


11. Spread the whole cake with the remaining Ricotta cheese mixture and decorate with the remaining nuts and shredded lemon rind. Serve well chilled.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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