Cas­sata

Gourmet Traveller (Australia) - - OCT -

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.

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 or­ange

1 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 a clean 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.

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.

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