Making Cassata alla Siciliana

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I didn’t want to cause a ruckus by sharing pictures of such a spectacular cake without a recipe. But on the other hand, it’s quite a chore to make a Cassata alla Siciliana and although Fabrizia Lanza sailed through it without breaking a sweat, between using the right pan, mixing up your own almond paste, finding ricotta as good as the ricotta in Sicily, and getting the candied fruit (including the squash, which is the translucent white brick on the platter), it might be classified as one of those things that’s better left to the Sicilians. (Nevertheless, if you want to give it a go, Saveur printed her Cassata recipe, and it’s also in her book, Coming Home to Sicily. . . .

Read more from Making Cassata alla Siciliana at davidlebovitz: Living the Sweet Life in Paris

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