Sicilian Cassata: Ricotta Cake Recipe

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2 pounds fresh, whole milk ricotta

2 cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon cinnamon

½ cup chocolate chips

1 cup candied fruit with citron and angelica if possible

1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)

Optional: green marzipan for covering the finished cassata

Directions at foodnetwork.com

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