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Mandarin cassata cake<br />
$1.50<br />
per serve<br />
• SERVES 12 • PREP 30 MINS + CHILLING • COOKING 40 mins<br />
in season<br />
4 eggs<br />
¾ cup caster sugar<br />
200g butter, chopped, at room temperature<br />
2 tbsp milk<br />
1 tsp vanilla extract<br />
Finely grated zest of 1 lemon<br />
1 ½ cups plain flour<br />
2 tsp baking powder<br />
350g fresh ricotta<br />
½ cup icing sugar mixture, sifted,<br />
plus extra to dust<br />
½ cup chopped pistachios<br />
50g dark chocolate, chopped<br />
¼ cup thickened cream<br />
1 tsp vanilla essence<br />
3 mandarins, peeled,<br />
broken into segments, chopped<br />
1 Preheat oven to 180°C or 160°C fan.<br />
Grease a 20cm square cake pan and<br />
line with baking paper.<br />
2 Process eggs and sugar in a food<br />
processor until pale and creamy. Add<br />
the butter, milk, vanilla extract<br />
and lemon zest and process until well<br />
combined. Add the flour and baking<br />
powder and pulse until just combined.<br />
Transfer to the prepared pan and<br />
smooth the surface with a spatula.<br />
Bake for 35-40 mins or until a skewer<br />
inserted in the centre comes out clean.<br />
Cool on a wire rack.<br />
3 Combine the ricotta, icing sugar,<br />
pistachios, chocolate, cream and vanilla<br />
essence in a bowl. Gently fold in the<br />
mandarin. Cut the cake in half<br />
horizontally and spread the ricotta<br />
mixture evenly over the base. Top with<br />
the remaining cake, pressing down<br />
slightly. Chill for 15 mins. Dust with<br />
extra icing sugar just before serving.<br />
Per serve • 1774kJ (419 Cals) • 8.2g protein<br />
• 24.6g fat (13.7g sat fat) • 42.6g carbs<br />
(28.4g sugars) • 1.8g fibre • 541mg sodium
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