Sicilian Cassata Butter Cake
Cook Time 1 hour 30 minutes
Servings makes 1 cake
Ingredients
Butter Cake
250g unsalted butter, softened
3 tsp vanilla extract
1½ cups caster sugar
4 large eggs, room temperature
3 cups self-raising flour
1 cup full-cream milk
Pinch salt
Ricotta Filling
250g firm ricotta
200g caster sugar
50g dark chocolate chips (35% or higher)
50g mixed candied peel
Zest of 1 lemon
Marzipan
1kg marzipan
Green food colouring (a few drops)
Syrup
150ml water
½ cup maraschino liqueur
50g caster sugar
Sugar Glaze
1 cup icing sugar, sifted
2–3 tbsp water
Royal Icing
1 egg white
150g icing sugar, sifted
Decoration
10 glacé cherries
200g candied orange slices
200g candied cedro (citron)
1 whole candied clementine
Method
Make the Butter Cake, preheat the oven to 160°C (fan). Grease and line two deep 9-inch round cake tins. Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in half the flour, add half the milk, and mix until combined. Repeat with remaining flour and milk. Divide the batter evenly between the tins and bake for 30-35 minutes, or until a skewer comes out clean. Cool completely on wire racks.
To prepare the ricotta filling, press the ricotta through a sieve into a bowl for a smoother texture. Stir in the sugar until dissolved, then fold through the chocolate chips, lemon zest and candied peel. Refrigerate until needed.
Knead a few drops of green food colouring into the marzipan until evenly tinted. Wrap tightly in cling film until ready to use.
To make the syrup, combine water and sugar in a small saucepan. Stir over low heat until the sugar dissolves. Turn it off and Set aside to cool. When it’s cooler, add the maraschino.
To make the sugar glaze, whisk the icing sugar and water together until smooth and pourable. Set aside.
Prepare the royal icing, lightly whisk the egg white and gradually add sifted icing sugar until the mixture is smooth and pipeable. Transfer to a piping bag fitted with a fine tip.
To assemble, use a deep 10-inch round tin. Dust your bench with icing sugar and roll the marzipan into a sausage. Roll it out to a 0.5-inch thickness and line the sides of the tin with it, trimming any excess at the top.
Slice the cooled cakes into three even layers. Place one layer at the bottom of the tin and brush generously with syrup. Spread half the ricotta filling evenly on top. Add the second cake layer, brush with syrup, and spread over the remaining ricotta. Top with the final cake layer.
Invert the tin onto a serving plate and gently remove the tin. Pour the sugar glaze over the top of the cake, letting it drip naturally. Decorate with piped royal icing and arrange the candied fruits beautifully on top. For a dramatic finish, place the whole candied clementine in the center.
