Oven-Baked Cassata - 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!!!!!!

Oven-baked Cassata