Kate’s Memory Lane Cassata Cake
Growing up, this was one of the few cakes I can recall being in regular rotation at family gatherings. At the time, I had no idea it was a Sicilian sponge cake, let alone who baked it (either my mother or an aunt). But this cake was unlike all the traditional cakes you would experience as a kid. First, it’s quite wet. That’s from the ricotta cheese. Yes, cheese! Of course, since everyone I know is a sweet tooth, the cheese filling was sweetened and chocolate chips added. As you’d expect, the chips are what really made it pop with a burst of flavor and a contrasting texture to the cake.
Rather than re-creating the classic, I’ve decided to experiment with a different flavor combination. I’ve come to love grapefruit, not to mention I have a newly acquired liqueur dying for some purpose.
Ingredients:
For the batter: For the syrup:
butter/shortening and flour for pan 1/2 cup sugar
6 eggs, at room temp zest of 1 grapefruit, removed in large strips
150 grams sugar 2 Tbsp of grapefruit liqueur
1 teaspoon grated grapefruit zest For the filling:
pinch of salt 500 grams fresh ricotta
1/2 teaspoon fruity extract 55 grams sugar, or to taste
140 grams sifted cake flour
For the cake: heat oven to 350. Butter and flour 8-inch springform pan and set aside.
In a stand mixer with whisk attachment, beat eggs medium speed. Add sugar, grapefruit zest, and a citrus extract and continue whisking for 10 to 15 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly.
Pour batter into pan and bake for 25 minutes or until toothpick emerges dry when inserted into the middle of the cake. Cool on a rack.
Make the syrup: simmer sugar, ½-cup water, and grapefruit zest over medium heat for 10 minutes. Cool, stir in grapefruit liquor and set aside.
Make the filling: Whisk together ricotta and sugar to a spreadable consistency.
Cut the cake into 3 layers. Put one layer on a cake platter. Paint generously with syrup and spread with a third of the ricotta filling. Repeat with remaining three layers, stacking as you go. Smooth top layer of ricotta cream.
Cover and refrigerate for at least two hours. Keep refrigerated until an hour before serving.
Soak, soak, soak that sponge with your flavoring. It’s important that that flavor comes through. Also, this cake gets better with age. Ideally, make the sponge the day before you assemble, and don’t be afraid to eat the day after that. Its flavor only becomes more pronounced. Don’t expect this to be a picturesque cake either. It’s meant to look rustic and have some cake showing (wink, wink!)