Oven-Baked Cassata - Cassata al Forno: one of the most typical Easter's pies in Palermo (Sicily)
MAMA ISA'S CASSATA AL FORNO
INGREDIENTS
for Cassata al Forno(serves 8 people):
For
the DOUGH (PASTA FROLLA)
600
g Wheat Flour (Farina 00)
200
g sugar
200
g unsalted butter at room temperature for
hand mixing
4
egg yolks (organic)
5
tablespoons of Marsala secco wine
1
lemon, zested
a
pinch of salt
For
the filling
800
g fresh sheep milk ricotta cheese
400
g sugar
150
g chocolate chips
150
g candied orange peel sliced, finely chopped
icing
sugar and cinnamon in powder for the surface
Preparation
Prepare
the dough“pasta frolla”:
In
a large bowl mix together the wheat flour, sugar, and salt. Make a
hole in the center and insert the butter, egg yolks, Marsala wine and
lemon zested. Mix quickly to form a dough. Wrap in a sheet of plastic
wrap and store in fridge for about half an hour.
Prepare
the filling:
Minimum
2 hours before making the dough, in a large cup mix the sheep ricotta
cheese with sugar until it's completely melted. Cover and put in
fridge for 1-2 hours.
Then
combine the chocolate chips and the chopped candied orange and mix
very well.
Grease
with unsalted butter and flour a tart pan (diameter of 22-24 cm).
Flour
the work surface, divide the dough in half and spread with a rolling
pin to a height of 1 ½ cm.
Cover
the pan with the pastry.
Pour
the filling in the center and level. Iron out the remaining pastry
and cover the surface of the cake.
Bake
at 180° C for 35-40 minutes, until the colour is golden brown.
Once
baked and cooled (at
least 40 minutes),
invert on serving platter and sprinkle with icing sugar and
cinnamon powder.
Buon Appetito!!!!!!