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Recipe for family meals :


Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"This is a very traditional recipe for a basic cassata, which is a delicious cake made of a sponge or pound cake shell that is moistened with liqueur, and filled with a sweetened ricotta mixture. You can simply buy the sponge cake or pound cake, or make it from scratch if you have a favorite recipe".


Plain sponge cake or plain pound cake
1 1/2 pounds full fat ricotta cheese
2 cups sugar
2 teaspoon vanilla extract
1 oz. of your favorite liqueur (good choices are Creme de Cocoa, or Grand Marnier)
1 ounce of dark rum
1 tablespoon grated dark chocolate
Tablespoons finely chopped mixed peel
Powdered sugar

  • In a round bowl, carefully line the sides with the sponge cake or pound cake by cutting the cake into slices, and fitting them in carefully side by side.
  • Mix together your rum and liqueur, and brush it liberally over the cake lining the sides.
  • Drain the ricotta of any excess water by letting it sit in a strainer over a small bowl in your refrigerator for 30 minutes.
  • Mix the ricotta with the other filling ingredients, and pour this mixture over the moistened cake.
  • Top with the remaining cake slices cut to fit.
  • Cover, and refrigerate for a minimum of 5 - 6 hours, or overnight.
  • Flip over the bowl onto a serving dish, and sprinkle with powdered sugar.

Serves 8 - 10

Deborah Mele
Italian Food Forever

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever