Best Sicilian Ricotta Cake Recipes

SICILIAN CASSATA: RICOTTA CAKE

Steps:

• Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
• Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
• Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
• Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
• The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.

SICILIAN RICOTTA CAKE

Steps:

• 1 Prepare the sponge cake, if necessary. Then, in a large bowl with a wire whisk, beat the ricotta, sugar, vanilla, and cinnamon until smooth and creamy. Fold in the chocolate and orange peel. 2 Place one cake layer on a serving plate. Spread the ricotta mixture on top. Place the second cake layer over the filling. 3 For the decoration, crumble the almond paste into a food processor fitted with the steel blade. Add one drop of the food coloring. Process until evenly tinted a light green, adding more color if needed. Remove the almond paste and shape it into a short thick log. 4 Cut the almond paste into 4 lengthwise slices. Place one slice between two sheets of wax paper. With a rolling pin, flatten it into a narrow ribbon 3 inches long and 1/8-inch thick. Unwrap and trim off any rough edges, reserving the scraps. Repeat with the remaining almond paste. The ribbons should be about the same width as the height of the cake. Wrap the almond paste ribbons end to end all around the sides of the cake, overlapping the ends slightly. 5 Gather the scraps of almond paste and reroll them. Cut into decorative shapes, such as stars, flowers, or leaves, with cookie cutters. 6 Prepare the icing: Whisk the egg whites, lemon zest, and juice. Add the confectioner's sugar and stir until smooth. 7 Spread the icing evenly over the top of the cake. Decorate the cake with the almond paste cutouts and the candied fruits. Cover with a large overturned bowl and refrigerate until serving time, up to 8 hours. Store leftovers covered in the refrigerator up to 2 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.