Cranberry Cassata

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 13
Servings 8
Time 60

Ingredients

  • 30
    ml
    warm cranberry juice (or orange juice)
  • 125
    ml
    dried cranberries or cranberries and raisins mixed
  • 200
    g
    butter, softened
  • 200
    g
    castor sugar
  • 4
    large eggs
  • 200
    g
    self-raising flour
  • 5
    ml
    baking powder
  • 50
    ml
    Marsala or sweet sherry
  • 2
    litres
    good-quality vanilla ice cream
  • 30
    ml
    cocoa powder
  • 50
    g
    white chocolate, broken into pieces
  • 50
    g
    coarsely chopped blanched almonds, toasted
  • 100
    g
    dark chocolate, to serve
 

Method

60
 
Oven temperature: 180°C
1. Pour the warm fruit juice over the dried cranberries and allow to soak for half an hour.

2. Beat the butter and castor sugar until light. Beat in the eggs one at a time, beating well after each addition. Fold in the flour, baking powder and cranberries until just mixed. Pour into a greased loaf tin and bake in a preheated oven for one hour or until a skewer comes out clean.

3. Once the cake has cooled completely, cut it into slices and place half on the bottom of a greased and lined loaf tin. Drizzle with half of the alcohol if you are using it.

4. Allow the ice cream to soften slightly and divide into two bowls. Mix the cocoa powder with 15ml hot water. Stir into one of the bowls with the chocolate pieces. Stir the coarsely chopped almonds into the other bowl. Spoon the ice cream with the chocolate pieces over the cake slices. Top with another layer of sliced cake and sprinkle with the remaining alcohol if you are using it. Finish off with a layer of ice cream with nuts. Smooth out the surface. Return to the freezer and freeze for two or three hours, or until firm.

5. To serve, melt the dark chocolate and allow to cool. Cut the cassata into slices and place one on each serving plate. Drizzle with the melted chocolate and serve immediately.

 

Read more on: bake  |  fruit
 

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