Use a 22 cm sloping cassata mold at least 6 cm deep, with a capacity of at least 2 liters.
Make ahead Drain the ricotta first, cool the sponge completely, then allow the assembled cake and icing their full chilling time.
Cassata siciliana
Prep 1 hr 15 min · Cook 35 min · Rest 10 hr · Serves 12 · Difficulty Medium
Method
Drain the ricotta in a sieve over a bowl, covered in the refrigerator, for 4 hours. Weigh 500 g after draining and keep cold.Drain the ricotta in a sieve over a bowl, covered in the refrigerator, for 4 hours. Weigh 1 lb after draining and keep cold.
Heat a static oven to 170°C. Butter the 24 cm tin with all 10 g butter and dust with 10 g flour. Whisk the eggs with 120 g sugar for about 10 minutes, until thick and ribboning. Fold in 120 g sifted flour without deflating the mixture.Heat a static oven to 350°F. Butter the 9½ in tin with all ¼ oz butter and dust with ¼ oz flour. Whisk the eggs with 4 oz sugar for about 10 minutes, until thick and ribboning. Fold in 4 oz sifted flour without deflating the mixture.
Bake for about 35 minutes, until risen, springy and a skewer comes out without wet batter. Unmold onto a rack and cool completely for about 1 hour.Bake for about 35 minutes, until risen, springy and a skewer comes out without wet batter. Unmold onto a rack and cool completely for about 1 hour.
Pass the drained ricotta through a fine sieve. Stir in 150 g sugar and vanillin, then chocolate and all the zuccata. Heat 70 ml water with the remaining 20 g granulated sugar just to dissolve; cool, then stir in the vermouth.Pass the drained ricotta through a fine sieve. Stir in 5½ oz sugar and vanillin, then chocolate and all the zuccata. Heat ⅓ cup water with the remaining ¾ oz granulated sugar just to dissolve; cool, then stir in the vermouth.
Line the cassata mold with food wrap. Slice the sponge into three thin horizontal layers. Roll the marzipan about 3 mm thick with the 20 g powdered sugar. Line the mold sides with alternating marzipan and sponge panels, fitted closely without gaps; reserve marzipan trimmings for decoration. Cut a sponge disc to fit the bottom and another for the lid.Line the cassata mold with food wrap. Slice the sponge into three thin horizontal layers. Roll the marzipan about 3 mm thick with the ¾ oz powdered sugar. Line the mold sides with alternating marzipan and sponge panels, fitted closely without gaps; reserve marzipan trimmings for decoration. Cut a sponge disc to fit the bottom and another for the lid.
Brush the sponge lining with syrup, spreading the measured syrup between the lining and lid without leaving a puddle. Fill with the ricotta cream, level and close with the last sponge disc, patching small gaps with sponge trimmings. Cover and refrigerate for 4 hours.Brush the sponge lining with syrup, spreading the measured syrup between the lining and lid without leaving a puddle. Fill with the ricotta cream, level and close with the last sponge disc, patching small gaps with sponge trimmings. Cover and refrigerate for 4 hours.
Invert onto a platter and peel away the wrap. Mix 200 g powdered sugar with 40 ml water and the orange blossom water to a thick pourable glaze. Spread over the cake and arrange all the orange peel, cherries and citron on top, with small shapes made from the reserved marzipan. Refrigerate for 1 hour before cutting into 12 slices.Invert onto a platter and peel away the wrap. Mix 7 oz powdered sugar with 2¾ tbsp water and the orange blossom water to a thick pourable glaze. Spread over the cake and arrange all the orange peel, cherries and citron on top, with small shapes made from the reserved marzipan. Refrigerate for 1 hour before cutting into 12 slices.
