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1
Preheat oven to 350 degrees F.
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2
In a saucepan, bring the milk and butter to a boil.
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3
Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy.
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4
Add the sugar and vanilla and mix well, then gradually add the flour.
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5
Drizzle in the hot milk, then add baking powder.
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6
Pour it into a greased 9-inch cake pan with parchment paper lining the bottom.
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7
Bake for 30 to 35 minutes Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it.
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8
Turn it out onto a cutting board and carefully slice it in half horizontally.
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9
To make the filling: Place the ricotta and sugar in a food processor and pulse to blend and make it smooth.
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10
Fold in candied fruit, if you are using it.
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11
Chill until ready to use.
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12
To make the syrup: In a small saucepan boil the water and sugar together.
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13
Let cool then add the orange liqueur.
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14
To assemble the cassata: Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge.
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15
Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together.
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16
Trim 1 layer of cake to fit into the bottom of the pie pan and place it in.
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17
Brush it with half the syrup.
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18
Spread the cake layer with ricotta filling.
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19
Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling.
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20
Press down lightly to secure it.
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21
Cover it with plastic wrap and chill at least 2 hours or overnight.
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22
To serve, uncover the cassata and flip it onto a serving platter.
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23
Peel the plastic wrap off the top and dust it heavily with powdered sugar.
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24
Decorate with whole candied fruit or fruit shaped marzipan.
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25
Serve in wedges.
