Homemade Rustic Sicilian Cassata Cake

Preheat your oven to 350 degrees F and line a 9-inch cake pan with parchment paper. This trick always ensures your cake doesn't stick.

Begin by making the sponge cake. Beat the eggs, sugar, and vanilla together for about 5 minutes, until thick and pale. Add in the flour and cornstarch, gently folding to combine.

Pour the mixture into the prepared pan and bake until golden, about 30 to 40 minutes. It's crucial not to overbake this cake; you want to keep it moist. Allow it to cool.

While waiting for the cake, prepare the ricotta filling. Beat together the ricotta, powdered sugar, and vanilla extract until smooth. Stir in the mini chocolate chips and the candied fruit if desired. Refrigerate until needed.

To make the icing, mix together the powdered sugar and lemon juice until smooth. If too thick, add a little more lemon juice or some water.

Once the cake has cooled, remove it from the pan and slice horizontally into three layers. Layer each slice with the ricotta filling and then stack them up again.

Cover the cake with a generous layer of the icing, ensuring you get a nice, even coverage. Take your time with this step; it really does elevate the presentation.

Colour the marzipan or ready-to-roll icing with green and pink food coloring and create a decorative pattern on top. I find that flowers and leaves make for a quaint, attractive garnish.

Place the cassata in the refrigerator overnight. It's vital to let the cake rest to ensure that the flavors blend together beautifully.

Serve the next day, and relish the joy it brings to your table!