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Cassata Alla Siciliana

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Sicilian Sainsbury1, Sainsbury’s 6 servings

INGREDIENTS

3 md Sized eggs
200 g Caster sugar; (7oz)
1/2 ts Grated lemon rind
75 g Plain flour; (3oz)
500 g Ricotta cheese; (1lb)
4 tb Cointreau or orange juice
50 g Plain chocolate; finely chopped
; (2oz)
50 g Mixed peel; (2oz)
50 g Pistachio nuts chopped; (2oz)
Shredded lemon rind; to decorate

INSTRUCTIONS

1. Preheat the oven to 190 C, 375 F, Gas Mark 5.
2. Whisk together the eggs, 75g (3oz) of the sugar and lemon rind for
5-10 minutes until the mixture is very thick and creamy. Carefully
fold in the flour.
3. Spoon into a greased and base-lined 1kg (2lb) loaf tin and bake in
the preheated oven on the middle oven shelf for approximately 25
minutes, until firm to the touch.
4. Cool on a wire rack.
5. Meanwhile, beat together the Ricotta cheese, remaining sugar and 2
tablespoons Cointreau or orange juice. Divide the mixture between 2
bowls. To one bowl, add the chocolate, mixed peel and 1 tablespoon
pistachio nuts.
6. Cut the cake into 3 layers lengthways. Place the base on a plate
and sprinkle over 1 tablespoon Cointreau or orange juice. Spread over
half the cheese and chocolate mixture and place the middle cake on
top. Sprinkle over remaining Cointreau or orange juice and spread
over remaining cheese and chocolate mixture.
7. Place the final cake layer on top. An hour before serving, spread
the whole cake with the remaining Ricotta cheese mixture. Decorate
with the remaining nuts and shredded lemon rind. Serve chilled.
Converted by MC_Buster.
NOTES : A delicious traditional Italian dessert, easy to make for that
special occasion.
Converted by MM_Buster v2.0l.

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