Cassata Siciliana – Traditional Sicilian Ricotta Cake
Category: Desserts
Servings: 10 people
Prep Time: 1 day
Cook Time: 1 hour
Cassata Siciliana is a traditional Sicilian dessert that is as beautiful to look at as it is to taste. A delicate combination of rich ricotta filling, soft sponge cake, marzipan, candied fruits, and a glossy glaze makes this an unforgettable treat. Perfect for special occasions, this layered cake is a true masterpiece that requires some effort and patience, but the results are well worth it. Here’s a detailed step-by-step guide to make your very own Cassata Siciliana at home.
Ingredients
| Ingredient | Amount |
|---|---|
| Dark chocolate chips | 100g |
| Candied orange peel | 50g |
| Sheep’s ricotta | 2kg |
| Powdered sugar | 280g |
| Eggs | 10 |
| All-purpose flour | 300g |
| Granulated sugar | 300g |
| Salt | A pinch |
| Granulated sugar (for syrup) | 50g |
| Water | 150ml |
| Maraschino liqueur | ½ shot |
| Lemon zest | ½ lemon |
| Powdered sugar (for decoration) | 350g |
| Water (for syrup) | As needed |
| Assorted candied fruits | As needed |
| Marzipan | 200g |
| Pistachio paste | 20g |
| Egg white | 1 |
| Vanilla-flavored powdered sugar | 150g |
Instructions
Day 1: Preparing the Sponge Cake (Pan di Spagna)
- Make the Sponge Cake:
- Start by preparing the sponge cake (Pan di Spagna). Combine the eggs, sugar, and salt in a large mixing bowl. Whisk the mixture until it becomes light and fluffy.
- Gradually add the sifted flour to the egg mixture, folding gently until smooth.
- Pour the batter into a rectangular baking dish (35 cm x 25 cm) and bake at 180°C (350°F) for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool completely.
Day 2: Preparing the Ricotta Filling and Marzipan
- Prepare the Ricotta:
- Pass the ricotta through a fine sieve twice to remove any excess moisture and create a smooth, creamy texture.
- Make the Marzipan:
- For homemade marzipan, in a small saucepan, heat 50 ml of water and 125 g of sugar over medium heat. Stir occasionally and allow the mixture to come to a boil.
- When the syrup reaches about 112-115°C (234-239°F), remove the pot from the heat and gradually stir in 125 g of almond flour and 20g of pistachio paste. Mix until smooth.
- Allow the marzipan mixture to cool on a marble surface. Once cooled, knead the marzipan until it becomes smooth and pliable.
- Roll the marzipan into a 12 cm wide, 1/2 cm thick sheet, and cut it into two strips. Then, cut each strip into trapezoidal shapes that will fit the edges of your cake mold.
Assembling the Cassata
-
Prepare the Cake Mold:
- Use a traditional round, slightly slanted cake mold (about 30 cm in diameter) for assembling the cassata.
- Line the sides of the mold with the trapezoidal sponge cake pieces, ensuring the pieces alternate in orientation (dark side facing inward or outward).
- Press the pieces gently to make sure they adhere well to the mold, filling the sides of the mold completely.
- For the base, place the remaining sponge cake, ensuring it aligns with the shape of the mold.
-
Soak the Sponge Cake:
- Prepare a soaking syrup by dissolving 50 g of sugar in 150 ml of water. Add the zest of ½ a lemon (or orange) and a ½ shot of maraschino liqueur. Bring the syrup to a simmer, then allow it to cool.
- Once cooled, pour the syrup generously over the sponge cake layers, ensuring it absorbs well.
-
Fill the Cake with Ricotta:
- Next, spread the smooth ricotta filling evenly into the center of the mold, leveling it out with a spatula.
- If you have any leftover sponge cake from cutting the pieces, crumble it and sprinkle the crumbs over the ricotta layer.
- Cover the entire mold with plastic wrap and refrigerate for at least 2-3 hours, though overnight is preferable for better flavor infusion.
Day 3: Final Touches and Decoration
-
Prepare the Glaze:
- In a small pot, melt some dark chocolate and mix it with a bit of water until smooth and glossy. Allow the chocolate to cool slightly.
- When the cassata has set in the fridge, carefully invert the cake onto a serving plate. Spread the cooled chocolate glaze over the top and sides of the cake. The glaze should set almost instantly and give a shiny, smooth finish.
-
Decorate the Cassata:
- To decorate, cut thin strips of candied pumpkin (zuccata) and arrange them in the center of the cake in a flower-petal pattern. Add small pieces of candied fruits around the cake, alternating colors for a vibrant effect.
- Finish the decoration with royal icing made from the egg white. Beat the egg white until stiff peaks form, then gradually add the powdered sugar until the mixture is dense and smooth.
- Using a piping bag fitted with a fine nozzle, pipe delicate decorations over the fruit and around the edges of the cake to add a luxurious, intricate touch.
Serving and Enjoying the Cassata
Allow the decorated Cassata Siciliana to sit for another hour at room temperature to fully absorb the flavors and let the glaze set. When ready to serve, cut into generous slices to showcase the beautiful layers inside.
This cake is a true celebration of Sicilian culinary traditions, offering a delightful balance of textures and flavors—from the moist sponge to the creamy ricotta filling and the crunch of the marzipan. Enjoy with a cup of espresso or a glass of sweet dessert wine for the ultimate indulgence.
Tips for a Perfect Cassata Siciliana
- Ricotta: Ensure that the ricotta is of the highest quality for the creamiest filling. If it’s too watery, you can place it in a cheesecloth and let it drain overnight before using.
- Marzipan: If you don’t want to make your own marzipan, you can purchase it from specialty stores. However, homemade marzipan will yield a fresher, more authentic flavor.
- Decorating: Feel free to use different candied fruits, such as cherries, figs, or even candied orange slices, to add a personal touch to your decoration.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Carbohydrates | 80g |
| Protein | 8g |
| Fat | 26g |
| Saturated Fat | 5g |
| Cholesterol | 120mg |
| Sodium | 40mg |
| Fiber | 3g |
| Sugars | 60g |
Enjoy the luxurious, multi-layered Cassata Siciliana—it’s a showstopper dessert for any special occasion or a sweet indulgence after a family dinner.
