Giorgio's Ricotta Cassata Cake

Ricotta Cassata Cake

Serves: 8 people

Prep: 20 mins

Cook: 35 mins

Total: 55 mins

Ingredients

2 sheets of shortcrust pastry

For the Ricotta Filling:

‍
500g ricotta

150g icing sugar

1 tsp vanilla paste

½ cup chocolate chips

½ cup candied citrus

Zest of lemon

Zest of orange

Instructions

Step 1

Preheat the oven to 180°C and lightly spray a 20–22 cm springform tin with a little olive oil. Lay one sheet of shortcrust pastry into the base and up the sides of the tin, gently pressing it into place. Blind bake the base for 10-15 minutes, remove and set aside to cool.

Step 2

Place the ricotta, icing sugar, vanilla paste, lemon and orange zest in a bowl and mix until well incorporated. Add the chocolate chips and candied citrus and fold into the ricotta mixture until just combined.

Step 3

Spoon the ricotta mixture into the prepared pastry shell and smooth the top. Cut the remaining pastry to fit as a top layer, place over the filling, and seal around the edges by pinching the sides. Pierce the top of the pastry with a fork and place into the oven to bake for 30-35 minutes, or until the top is lightly golden and the pastry is cooked through.

Step 4

Allow the cassata to cool completely in the tin to help the filling set. Dust with icing sugar before slicing.

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Notes

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