Recipes · Italian · Cakes
Cassata Siciliana
One serving has 395 kcal and 8 g protein, and at least a fifth of a woman's daily need of riboflavin (30%), phosphorus (22%), selenium (21%) and cobalamin (20%). Ready in 205 minutes.
- Preparation: 180 min
- Cooking: 25 min
- Makes: 1 serving (136 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten, nut
Ingredients
- 12.5 g Flour, all-purpose
- 25 g Sugar
- 12.5 g Eggs, whole, raw
- 42 g Ricotta
- 5 g Chocolate chips
- 12 g Candied fruit
- 17 g Almond paste
- 8 g Sugar, powdered
- 2 g Lemon juice
Method
- Makes one 20 cm cake, about 12 slices; multiply all the ingredients by 12 for a whole cake.
- Beat the eggs and half the sugar until pale and roughly tripled in volume, then gently fold in the flour.
- Pour into a lined tin and bake at 180 °C (350 °F) for 20-25 minutes until springy to the touch. Cool completely, then slice horizontally into thin layers.
- Beat the ricotta with the remaining sugar until smooth, then fold in the chocolate chips and half the candied fruit.
- Roll the almond paste out thinly. Line a bowl or cake ring with the almond paste and a layer of sponge.
- Fill with the ricotta mixture, top with another sponge layer, and press gently. Chill for at least 2 hours to firm up.
- Turn the cake out. Mix the powdered sugar with the lemon juice into a thin icing, drizzle over the top, and decorate with the remaining candied fruit.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 395 kcal | 19% |
| Carbohydrates | 67 g | |
| Water | 48.3 mL | |
| Fiber | 1.6 g | 6% |
| Protein | 7.8 g | 16% |
| Tryptophan | 0.04 g | |
| Threonine | 0.11 g | |
| Isoleucine | 0.14 g | |
| Leucine | 0.24 g | |
| Lysine | 0.15 g | |
| Methionine | 0.07 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.16 g | |
| Tyrosine | 0.11 g | |
| Valine | 0.17 g | |
| Histidine | 0.07 g | |
| Fat | 11.8 g | |
| Monounsaturated | 5.2 g | |
| Polyunsaturated | 1.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.4 g | |
| Saturated | 4.4 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 67.1 mg | |
| Calcium | 129 mg | 13% |
| Copper | 0.15 mg | 17% |
| Iron | 1.3 mg | 7% |
| Magnesium | 41.1 mg | 13% |
| Manganese | 0.29 mg | 16% |
| Phosphorus | 154 mg | 22% |
| Potassium | 204 mg | 4% |
| Selenium | 11.8 µg | 21% |
| Sodium | 78.5 mg | |
| Zinc | 0.81 mg | 10% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.33 mg | 30% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.47 mg | 9% |
| Pyridoxine (vitamin B6) | 0.08 mg | 6% |
| Folate (vitamin B9) | 43.9 µg | 11% |
| Cobalamin (vitamin B12) | 0.47 µg | 20% |
| Choline | 50.4 mg | 12% |
| Vitamin A | 70.5 µg | 10% |
| Vitamin C | 0.79 mg | 1% |
| Vitamin D (D2 + D3) | 14.4 IU | 2% |
| Vitamin E | 2.5 mg | 17% |
| Vitamin K | 0.85 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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