Orange Raspberry Cassata Recipe
Orange Ricotta Cake, Raspberry Compote, Pistachio Ricotta Filling, Chantilly
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Ingredients
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For the Orange Ricotta Cake
For the Raspberry Compote
For the Pistachio Ricotta Filling
For the Chantilly
Method
For the Orange Ricotta Cake
- 1
Prepare the Batter
In a large mixing bowl, combine 2 cups of ricotta cheese and 1 cup of granulated sugar. Mix until smooth.
- 2
Add Dry Ingredients
In a separate bowl, whisk together 1.5 cups of all-purpose flour, 2 tsp of baking powder, and 0.5 tsp of salt. Gradually add the dry ingredients to the ricotta mixture.
- 3
Incorporate Eggs and Flavoring
Add 3 large eggs, 2 tsp of orange zest, 1 tsp of vanilla extract, and 0.5 cups of milk to the mixture. Mix until just combined.
- 4
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
For the Raspberry Compote
- 5
Cook the Raspberries
In a saucepan over medium heat, combine 2 cups of raspberries, 0.5 cups of granulated sugar, and 1 tbs of lemon juice. Cook for about 10 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
- 6
Cool the Compote
Remove from heat and let the raspberry compote cool to room temperature before using.
For the Pistachio Ricotta Filling
- 7
Mix the Filling
In a bowl, combine 1 cup of ricotta cheese, 0.5 cups of chopped pistachios, 0.25 cups of powdered sugar, and 0.5 tsp of vanilla extract. Mix until smooth and well combined.
For the Chantilly
- 8
Whip the Cream
In a mixing bowl, beat 1 cup of heavy cream with 2 tbs of powdered sugar and 0.5 tsp of vanilla extract until soft peaks form.
