Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Brandied-Cherry Cassata Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2019 Print Rate It Share Share Tweet Pin Email Servings: 9 Cassata, a Sicilian cake made for festive occasions, is filled with layered mixtures of ricotta, vanilla, candied fruit, sugar, and liqueur--we used juicy brandied cherries. Now there's a reason to celebrate! Ingredients 3 cups fresh ricotta cheese 2 cups granulated sugar 1 tablespoon freshly grated orange zest 1 vanilla bean, halved lengthwise 1 ½ cups drained brandied cherries plus ¼ cup liquid from jar Vegetable-oil cooking spray 1 cup all-purpose flour, plus more for dusting ½ cup milk 4 tablespoons unsalted butter 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 teaspoon baking powder ¼ teaspoon salt Confectioners' sugar, for dusting Directions Put ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer mixture to a bowl, and then stir in drained cherries. Refrigerate. Preheat oven to 350 degrees. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely. Stir in cherry liquid. Refrigerate. Coat an 8-inch square baking pan with cooking spray. Line with parchment; coat lining with spray. Dust with flour; tap out excess. Bring milk and butter to a boil in a small saucepan. Remove from heat. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in remaining cup granulated sugar and the vanilla. On low speed, gradually add flour. Drizzle in hot-milk mixture. Beat in baking powder and salt (do not overmix). Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 20 minutes. Let cool on a wire rack 30 minutes. Unmold; remove parchment. Let cool completely. Split cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of filling on bottom layer. Top with middle layer, and spread with remaining filling. Top with third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares. Rate it Print