Italian Easter Cake - Cassata Alla Siciliana

Easter traditionally conjures images of chocolate bunnies, Easter egg hunts and new beginnings.  Whereas Sicily elicits images of sun-drenched coasts, fine wine and clear blue skies.  However, bring the two together and you have one of Easter's best-kept secrets!

Traditionally served as a festive dessert on Easter Sunday, Cassata Alla Siciliana, is an Italian cake with three layers of light sponge, soaked in a liqueur of your choice, sandwiched between a chocolate / citrus / ricotta mix and finished with plain ricotta, pistachios and lemon.

Although it can take a while to make, this gluten free version of cassata alla siciliana, is sure to impress.  It is a stand-out centre piece on any table and was certainly a hit at the baby shower I went to recently!

I chose to make mine in the form of a rectangle-box like shape to ensure it stays true to its name. As the word "box" in Italian is "cassata” and from my reading it seems likely that the word "cassata" originated from this term. I also chose to use raspberry flavoured liqueur (chambord) to drench my sponge in.

The only piece of advice I would give when making this dessert, is to make sure you use a small deep loaf tin, to make cutting your sponge into the three layers all the more easier!  Other than that, this recipe is very easy to follow and makes a rich and delicious dessert.

So tell me fellow foodie, what is your favourite Easter gluten free recipe?

cassata alla siciliana, gluten free

 

Cassata Alla Siciliana

Here's what you'll need...

And here's how to make it ...

Adapted from The New Zealand Gluten-Free Cookbook by Jim Boswell

gluten free sponge cake, chambord 

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