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1
Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
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2
To make the cake, beat the eggs preferably in an electric mixer for 5 minutes.
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3
Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes.
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4
Fold in the flour by hand, one-third at a time.
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5
Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.
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6
Allow the cake to cool for about 10 minutes then unmold and cool completely.
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7
To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur.
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8
Stir the syrup until the sugar dissolves.
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9
To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices.
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10
Trim the crusts from the cake then return one of the layers to the springform pan.
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11
Spoon half the syrup over the cake then spread a layer of ricotta crema on top.
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12
Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta.
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13
Wrap the cake in plastic and chill it for at least 1 hour.
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14
To make the frosting: Sift half of the confectioners' sugar into a bowl.
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15
Add half of the lemon juice and all of the lemon extract.
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16
Stir the liquid into the sugar, breaking up any lumps.
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17
Sift the remaining sugar into the bowl and add the rest of the lemon juice.
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18
Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
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19
Unwrap the cassata and invert it onto a serving plate.
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20
Ice the cassata then decorate it with whole and cut pieces of candied fruit.
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21
Chill the cassata for at least 3 hours, then slice and serve.
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22
Cook's Note: Cassata sometimes boasts a decorative layer of marzipan.
