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Paradise and Pennant Candied Fruit

Cassata Siciliana

Italian tradition suggests only enjoying this exotic cake on prime religious holidays. But once you try it, it’s easy to join in the “Let’s eat now!” club, where there’s no waiting needed for this rich sponge cake with ricotta and other elegant touches like chocolate, pistachios and candied orange peel.

Ingredients:

For the Spongecake:

• 5 large room-temperature eggs, separated
• ¾ cup sugar
• 1 cup flour
• 1 tablespoon lemon juice
• Zest of 1 lemon
• ⅛ teaspoon cream of tartar

For the Fillings

• 1 pound whole-milk ricotta
• ⅓ cup powdered sugar
• ¾ cup of heavy cream
• 2 teaspoons vanilla
• ¼ cup bittersweet chocolate chips
• ¼ chopped raw pistachios
• ¼ cup candied orange peel
• ¼ cup candied pineapple

For the Icing

• 2½ cups powdered sugar
• 2 tablespoons strained lemon juice
• ¼ cup water

For the Syrup

• ½ cup sugar
• ½ cup water
• 1-2 tablespoons of Grand Marnier

Directions:

For the Cake

Preheat oven to 350°.

to be continued…