Mandarin Cassata Cake

Made with fresh in-season mandarins this delicious Mandarin cassata cake is an absolute delight.

The ingredient of Mandarin Cassata Cake

• 4 eggs
• 3 4 cup caster sugar
• 200g butter chopped at room temperature
• 2 tbsp milk
• 1 tsp vanilla extract
• finely grated zest of 1 lemon
• 1 1 2 cups plain flour
• 2 tsp baking powder
• 350g fresh ricotta
• 1 2 cup icing sugar mixture sifted plus extra to dust
• 1 2 cup chopped pistachios
• 50g dark chocolate chopped
• 1 4 cup thickened cream
• 1 tsp vanilla essence
• 3 mandarins peeled broken into segments chopped

The Instruction of mandarin cassata cake

• preheat oven to 180u00b0c or 160u00b0c fan grease a 20cm square cake pan and line with baking paper
• process eggs and sugar in a food processor until pale and creamy add the butter milk vanilla extract and lemon zest and process until well combined add the flour and baking powder and pulse until just combined transfer to the prepared pan and smooth the surface with a spatula bake for 35 40 mins or until a skewer inserted in the centre comes out clean cool on a wire rack
• combine the ricotta icing sugar pistachios chocolate cream and vanilla essence in a bowl gently fold in the mandarin cut the cake in half horizontally and spread the ricotta mixture evenly over the base top with the remaining cake pressing down slightly chill for 15 mins dust with extra icing sugar just before serving

Nutritions of Mandarin Cassata Cake

fatContent: 388 853 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 12 2 grams saturated fat
sugarContent: 40 4 grams carbohydrates
fibreContent: 25 1 grams sugar
proteinContent: n a
cholesterolContent: 8 5 grams protein
sodiumContent: 104 milligrams cholesterol

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