Baked Sicilian Cassata with Whole Spelt Flour

Name: Baked Sicilian Cassata with Whole Spelt Flour
Yield: 10 servings
Ingredients: 4 cups whole spelt flour (about 500 grams); 7/8 cup sunflower margarine (about 200 grams); 1 2/3 cups powdered sugar (about 200 grams); Grated lemon zest; 1 pinch salt; Vanilla, to taste; as needed Almond milk,; 2 cups sheep’s milk ricotta (about 500 grams); 2 cups powdered sugar (about 250 grams); 1 cup chocolate chips (about 200 grams); 2 1/2 cups plain cookies or sponge cake (about 300 grams)

Anna Vella @passionidifarro

Cassata Siciliana is a traditional Sicilian dessert typically enjoyed during Easter. Its name comes from the Arabic term 'gas'ot', meaning 'basin', referring to the rounded shape of the bowl used to work the cheese. It’s made with a shortcrust pastry filled with ricotta cream and sponge cake. My version: egg-free, with ricotta cream and plain cookies.

Anna Vella @passionidifarro

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Ingredients

10 servings

For the crust:
4 cupswhole spelt flour (about 500 grams)
7/8 cupsunflower margarine (about 200 grams)
1 2/3 cupspowdered sugar (about 200 grams)
Grated lemon zest
1 pinchsalt
Vanilla, to taste
as neededAlmond milk,
For the filling:
2 cupssheep’s milk ricotta (about 500 grams)
2 cupspowdered sugar (about 250 grams)
1 cupchocolate chips (about 200 grams)
2 1/2 cupsplain cookies or sponge cake (about 300 grams)

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Steps

1

Make the shortcrust pastry: Mix the flour, margarine, powdered sugar, and flavorings together.
2

Form the dough into a ball, wrap it in parchment paper, and chill in the refrigerator for about 30 minutes.
3

Prepare the filling. Drain the ricotta for about an hour, then add the powdered sugar and mix until creamy. Stir in the chocolate chips.
4

Finely crumble the cookies and set aside.
5

Roll out 3/4 of the dough to about 1/5 inch thick (5mm). Line a 10-inch (26 cm) springform pan with high sides (about 1.5 inches/4 cm), previously lined with parchment paper. Cover the bottom with half of the crumbled cookies.
6

Pour in the ricotta mixture, smooth the top, and cover with the remaining cookies.
7

Roll out the remaining dough and cover the pan, sealing the edges with a little water.
8

Poke holes in the top crust and bake at 350°F (180°C) for about 30 minutes.
9

Let cool completely. Then, invert the cake with the pan onto a plate and let it cool for a couple of hours before removing the pan. This helps keep the cake firm and intact.
10

Once completely cool, dust with powdered sugar.
11

For the traditional striped look, lay uncooked spaghetti in a crisscross pattern over the cake, dust with powdered sugar, then remove the spaghetti to reveal the stripes.
12

The cassata is ready! Enjoy!