Sicilian cassata-style ricotta cake from COOK - SWEET: Essential Recipes for Cakes, Desserts and More (page 160) by Karen Martini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cake must chill for at least 8 hours or overnight; marzipan icing must refrigerate for 2 hours before using. Can substitute amarena cherry syrup for sugar syrup, cherry liqueur or brandy for almond liqueur, and cedro for mixed candied peel. You may use the Classic sponge cake recipe on page 39. You may use the Basic sugar syrup recipe on page 99.

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