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
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.