1. SICILIAN CASSATA

2. INGREDIENTS FOR 6 SERVINGS FOR THE CAKE 7 oz. of flour 4 eggs 7oz. of caster sugar 1 bag of baking powder ½ sachet of vanillin Shredded citrus peel A pinch of salt Marsala or vermouth Butter and flour for the mould

3. FOR THE ALMOND PASTRY 9 oz. of peeled almonds 9 oz. of icing sugar ½ spoon of caster sugar ¼ cup of water 1 pinch of vanillin 4 drops of cinnamon essence 4 drops of bitter almonds essence Green food colouring

4. FOR THE FILLING 1 lbs of sheep ricotta 5 ½ oz. of caster sugar 1 pinch of vanillin 2 oz. of diced candied fruit 2 oz. of dark chocolate salt

5. PREPARATION For the cake beat the yolks with the sugar and add the flour, the vanillin, the shredded lemon peel, the baking powder and at the end the whites beaten stiff with a pinch of salt. Pour the pastry in a baking-pan, buttered and floured, and bake it at 358° F, for 30-35 min; after cooking cool down.

6. Mince the almonds with ½ spoon of caster sugar and add it to the syrup prepared with water and icing sugar cooked on a low flame. Add the essences and the vanillin and knead the pastry on a wet marble board to obtain a smooth and homogenous pastry. Add the food colouring and knead again. Put it in the fridge.

7. Mix the ricotta with the sugar, the vanillin and some salt; then add the chocolate and the candied fruit, put all in the fridge.

8. Cover the mould with plastic wrap and the rims with the almonds pastry, rolled out ½ cm thick and as large as the rims. Cover the bottom of the baking pan with slices of cake 8-10 mm thick and sprinkled with Marsala or Vermouth melted in water.

9. Now pour the filling and cover again with cake slices sprinkled with liquor. Cover with a dish the same diameter as the mould and press a little, put it in the fridge for 20 min.

10. Turn the mould upside down onto a dish and remove the plastic wrap. Melt the icing sugar with the lemon juice and pour it on the cake surface spreading it with a knife, let it dry up and decorate with candied fruit. Serve cold.