Recipe Tip: Sicilian Cassata Tartlets
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Sicilian cassata, flavoured with candied fruits that recall the heat of the Sicilian sun, is an island classic. This recipe riffs on the idea, and makes individual cakes that are perfect for serving to guests.
- 50 gplain flour
- 75 gcaster sugar
- 500 gricotta, drained overnight in a colander lined with muslin and weighted to remove moisture
- 150 gicing sugar
- 125 mlwater
- 75 gcaster sugar
- 30 mlAlchermes liqueur (available online)
- 150 gmarzipan
- icing sugar, to dust
- 250 gcandied fruits: chinotto orange, mandarin, pumpkin, candied lemon peel, Morello cherries, coffee beans
Step 1For the sponge cake, preheat the oven to 180°C. Line a deep rectangular baking sheet with baking paper.
Step 2In a heatproof mixing bowl, briefly whisk the eggs and sugar and a pinch of salt. Place the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water) and whisk constantly until the mixture is foamy, light and pale and doubled in volume, 6–8 minutes.
Step 3Sift in the flour and fold in carefully.
Step 4Spread the batter 3cm thick on the baking tray. Bake for 30 minutes or until springy to the touch. Leave to cool.
Step 5For the ricotta, blend the ricotta and icing sugar in a food processor (or in a mixing bowl using a whisk) until smooth.
Step 6For the syrup, bring the water and sugar to the boil, add the liqueur and remove from the heat. Set aside.
Step 7Cut the cooled cake into 4 discs using 7–8cm dessert rings.
Step 8Dust the marzipan with icing sugar and roll out to a thickness of 3mm. Cut into discs using the dessert rings. Wrap in cling film and set aside.
Step 9To assemble, place a layer of cut-out sponge cake inside a dessert ring; carefully spoon over some syrup and let it soak in. Layer the ricotta on top then chill for a few hours.
Step 10Remove the cakes from the rings, top with the marzipan circles, then decorate the tops with the candied fruit to serve.
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