Sicilian Ricotta Cake (Cassata)

Name: Sicilian Ricotta Cake (Cassata)
Ingredients: Butter, for greasing pan; 1 cup plus 2 tbsp. flour, sifted, plus more for pan; 2⁄3 cup plus 3/4 cup sugar; 1 tsp. orange zest; 6 eggs; 1 cup shelled pistachios; 3 cups confectioners' sugar; 1 egg white, lightly beaten; 2 tbsp. Grand Marnier liqueur; 1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata; 1 tsp. vanilla extract; 1⁄2 tsp. ground cinnamon; 1⁄4 tsp. kosher salt; 2 tbsp. plus 2 tsp. fresh lemon juice; Whole candied fruits, such as oranges, apricots, and cherries, halved; Candied citron, cut in strips

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Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.

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Ingredients

Butter, for greasing pan
1 cup plus 2 tbsp. flour, sifted, plus more for pan
2⁄3 cup plus 3/4 cup sugar
1 tsp. orange zest
6 eggs
1 cup shelled pistachios
3 cups confectioners' sugar
1 egg white, lightly beaten
2 tbsp. Grand Marnier liqueur
1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata
1 tsp. vanilla extract
1⁄2 tsp. ground cinnamon
1⁄4 tsp. kosher salt
2 tbsp. plus 2 tsp. fresh lemon juice
Whole candied fruits, such as oranges, apricots, and cherries, halved
Candied citron, cut in strips