|Water||1⁄4 Cup (4 tbs)|
|Sugar||9 1⁄3 Tablespoon (1/4 Cup Plus 1/3 Cup)|
|Rum extract||1 Teaspoon|
|Non fat ricotta cheese||15 Ounce (1 Container)|
|Chopped mixed candied fruit||1⁄2 Cup (8 tbs) (Citron, Lemon Rind, Orange Rind, Pineapple, Cherries)|
|Semi sweet chocolate||1 Ounce, chopped|
|Grated orange rind||1 Tablespoon|
|Angel food cake||10 Ounce (1 Whole)|
|Unsweetened cocoa powder||1 Tablespoon|
In a small saucepan, bring the water to a boil.
Add 1/4 cup of the sugar and stir to dissolve.
Stir in the rum extract and turn off the heat.
Line a 9" X 5" loaf pan with plastic wrap.
In a medium bowl, combine the ricotta and the remaining 1/3 cup sugar.
Stir in the fruit, chocolate and orange rind.
With a serrated knife, slice the angel food cake into 1/2"-thick slices.
Line the bottom of the loaf pan with a layer of slices.
Brush the slices with 2 tablespoons of the syrup.
Spread with one-third of the ricotta filling.
Repeat the layers twice.
Arrange the remaining slices of cake over the top and brush with the remaining syrup.
Cover with plastic wrap and weigh down the cake with another loaf pan and a heavy weight or can.
Refrigerate for at least 15 minutes or overnight.
To serve the cassata, invert the loaf pan onto a serving dish.
Remove the plastic wrap.
Dust with the cocoa.