2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Cassata

You'll need

  • 5
  • eggs
  • 100 gm
  • caster sugar
  • ½ tsp
  • vanilla extract
  • 100 gm
  • plain flour
  • For brushing:
  • almond liqueur, such as amaretto
  • 2 drops
  • green food colouring
  • 500 gm
  • fondant icing (see note)
  • For dusting:
  • icing sugar
  • To serve:
  • cedro, shaved with a peeler (see note)
  • To serve:
  • candied oranges or clementines (see note)
  •  
  • Ricotta filling
  • 450 gm (2¼ cups)
  • ricotta
  • 120 gm
  • caster sugar
  • 1 tsp
  • vanilla extract
  • 2 tsp
  • almond liqueur, such as amaretto
  • 150 gm
  • candied fruit, such as orange, cedro and pear (see note)
  • 50 gm
  • good-quality dark chocolate, coarsely chopped

Method

  • 01
  • Place ricotta into a muslin-lined sieve over a bowl and refrigerate overnight to drain.
  • 02
  • Preheat oven to 180C. Using an electric mixer, whisk eggs for 2 minutes, add sugar and whisk for 10 minutes or until pale and thick enough to form ribbons of mixture. Stir in vanilla, then gently fold through sifted flour. Pour mixture into a 23cm-diameter lined and greased cake pan and bake for 25 minutes or until golden and centre springs back when lightly pressed. Cool on a wire rack.
  • 03
  • For ricotta filling, process drained ricotta, discarding liquid, in a food processor until smooth. Add sugar, vanilla and almond liqueur and blend to combine, then stir through candied fruit and chocolate. Refrigerate until required.
  • 04
  • Halve cake horizontally and brush cut sides with almond liqueur. Spread ricotta mixture evenly over base and sandwich with top. Refrigerate until required.
  • 05
  • Add food colouring to fondant icing and knead to combine colouring evenly. Roll out icing to 4mm thick on an icing sugar-dusted work surface, then cut out a 30cm-diameter circle, place over cake to cover and trim excess. Refrigerate for at least 3 hours or overnight. Decorate with cedro and candied orange and serve.
Note Fondant icing is available from supermarkets. Cedro is the candied fruit of a citron tree and is available, along with other candied fruit, from Simon Johnson and David Jones Foodhalls.

At A Glance

  • Serves 8 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.