Recipe for Cassata Alla Siciliana 
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Yield:
6
Ingredients:
Amount Ingredient
italina
3 med eggs
75 gm caster sugar
1/2 x teaspoonfnely grated lemon rind
1/2 tsp vanilla essence
75 gm plainflour sifted
----------------- Filling and icing: ----------------
500 gm ricotta or curd cheese
125 gm sugar
4 tbl Maraschino or cointreau
50 gm plain chocolate f nely chopped
50 gm chopped mixed peel
1 tbl chopped pistachio nuts or almonds
To decorate
glace cherries
orange and lemon slices
Instructions:
Instructions: Beat the eggs sugar lemon rind and vanilla together using an electric or rotary whisk until thick enough to hold its shape.

Fold in the flour.

Turn into a lined and greased 1.2 litre (2 pint) loaf tin.

Cook in a preheated moderately hot oven 190 degrees C (375 degrees F) Gas Mark 5 for 20 to 30 minutes until fimm.

Turn onto a wire rack to cool.

Beat the cheese and sugar together until smooth and light.

Add 2 tablespoons of the liqueur.

Divide the mixture in half.

Place one portion in the refrigerator for the icing.

Mix the chocolate peel and nuts into the other portion for the filling.

Cut the sponge horizontally into 3 layers.

Place the bottom layer on plate sprinkle with 1 tablespoon liqueur and spread with half the filling.

Cover with the middle layer then the remaining liqueur and filling.

Cover with the top sponge layer press together and chill.

About an hour before serving spread the icing evenly over the top and sides of the gateau.

Decorate with candied fruit and chocolate.

Serves 6

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