Baked Sicilian Cassata

Name: Baked Sicilian Cassata
Total time: 1800 s
Yield: Serves 8 servings
Ingredients: 2 cups all-purpose flour (250 grams); 2 large eggs (about 120 grams); 9 tablespoons cold unsalted butter (125 grams); 1/2 cup sugar (100 grams); Grated zest of 1/2 orange; Pinch salt; 1 teaspoon baking powder; Filling; 2 2/3 cups sheep's milk ricotta (600 grams); 1/2 cup superfine or vanilla sugar (100 grams); Grated zest of 1/2 orange; 1/3 cup mixed candied fruit (60 grams); 3.5 ounces crushed cookies (100 grams)

Tania Orologio @cucinacon_tania

Bologna

Cassata dates back to the time of Arab rule in Sicily... It was once the traditional dessert for holidays and special occasions. Its simple yet delicious composition, rich with a unique flavor, can win over anyone who loves ricotta. It features a soft shortcrust pastry shell filled with a tasty sheep's milk ricotta cream and mixed candied fruit.

Tania Orologio @cucinacon_tania

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Ingredients

30 minutes

Serves 8 servings

2 cupsall-purpose flour (250 grams)
2large eggs (about 120 grams)
9 tablespoonscold unsalted butter (125 grams)
1/2 cupsugar (100 grams)
Grated zest of 1/2 orange
Pinchsalt
1 teaspoonbaking powder
Filling
2 2/3 cupssheep's milk ricotta (600 grams)
1/2 cupsuperfine or vanilla sugar (100 grams)
Grated zest of 1/2 orange
1/3 cupmixed candied fruit (60 grams)
3.5 ouncescrushed cookies (100 grams)

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Steps

30 minutes

1

Mix all the ingredients together to make the shortcrust pastry. Divide the dough in half and roll out each half with a rolling pin to form two not-too-thin disks.
2

Line a 9-inch (20–22 cm) round baking pan lined with parchment paper with one of the pastry disks. Refrigerate for 20 minutes. Keep the remaining pastry in the fridge as well.
3

Meanwhile, make the ricotta cream by mixing all the filling ingredients together well. Take the pan with the pastry, pour in the ricotta cream, and cover with the second pastry disk. Seal the edges well. Bake at 320°F (160°C) for 45 minutes in a preheated oven.
4

When the cake is golden brown, remove from the oven and let it cool completely. Transfer the Sicilian cassata to a serving plate and refrigerate for 2 hours before serving. Dust with vanilla powdered sugar before serving.