Cassata Siciliana (without eggs)

Name: Cassata Siciliana (without eggs)
Cuisine: British
Ingredients: 7 " vanilla sponge; 1 small vanilla sponge for the sides; 500 gms ricotta cheese; 150 gms sugar; 100 gms chocolate, roughly chopped; 1 tsp vanilla extract; 50 gms candied fruits; 50 gms pistachio nuts, chopped; 50 gms hazelnuts, chopped; Rind of 1 lemon; 40 ml orange juice; 600 gms green marzipan

Rachna @cook_13571950

Leicestershire

My brother described to me how the taste and texture was of a Cassata Siciliana he had once eaten, so I tried experimenting with the following ingredients and it did turn out well. Everyone loved it. I used eggless vanilla sponge and a vegan marzipan. You can check my Vanilla sponge recipe, without eggs.

Rachna @cook_13571950

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Ingredients

7" vanilla sponge
1small vanilla sponge for the sides
500 gmsricotta cheese
150 gmssugar
100 gmschocolate, roughly chopped
1 tspvanilla extract
50 gmscandied fruits
50 gmspistachio nuts, chopped
50 gmshazelnuts, chopped
Rind of 1 lemon
40 mlorange juice
600 gmsgreen marzipan

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Steps

1

In a food processor, mix cheese and sugar till the texture is smooth. Pour the mixture in a bowl and add chocolate, pistachio nuts, hazelnuts, vanilla extract, candied fruits and lemon rind. Mix it well and keep it aside.
2

Line a round, loose bottom cake tin with cling film.
3

Roll out marzipan and line the bottom and sides of the tin.
4

Brush the marzipan with apricot jam.
5

Cut the sponge cake into a round for the base to go over the marzipan and a second round for the top, ensuring its very thick and some rectangular pieces to go at the sides.
6

Line the cake over the bottom and sides of the marzipan.
7

Spoon the ricotta mixture over the cake till the top.
8

Place the second cake over the ricotta mixture and press further down.
9

Refrigerate for 5hrs.
10

Place a plate over the tin and turn over gently, while firmly holding the plate. The cassata should slide out easily. Peel off the cling film.
11

Ready to serve.