Baked Cassata Recipe – A Delicious Traditional Dessert
Cassata al forno is an Italian dessert that combines a rich and flavorful filling with a crisp pastry exterior. It’s the perfect treat to end a special meal, especially for those who love the classic flavors of Sicilian pastry. The cake is filled with a delicious ricotta mixture, enhanced with chocolate chips, and baked to perfection.
Here’s a detailed step-by-step guide to make this mouthwatering dessert for your next gathering or family celebration. With a few simple ingredients and a little bit of patience, you can create this traditional Italian treat that will surely impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose) | 500g |
| Powdered Sugar | 200g |
| Butter | 200g |
| Whole Eggs | 2 |
| Egg Yolks | 1 |
| Lemon Zest (grated) | ½ lemon |
| Salt | A pinch |
| Sheep’s Ricotta (or full-fat ricotta) | 600g |
| Granulated Sugar | 200g |
| Dark Chocolate Chips | 100g |
| Dry Biscuits (such as digestive or biscotti) | 100g |
| Egg White (for brushing) | 1 |
| Powdered Sugar (for dusting) | As needed |
Instructions
Step 1: Prepare the Ricotta
To begin, the most important step is to prepare the ricotta, ensuring it has the right consistency. Start by draining the ricotta in a fine sieve over a bowl or colander. Leave it in the fridge for at least two hours, or preferably overnight, to allow any excess liquid to drain. This step ensures that your filling remains thick and creamy.
Step 2: Make the Ricotta Filling
While the ricotta is draining, you can prepare the filling. In a large mixing bowl, combine the well-drained ricotta with the granulated sugar. Add the zest of half a lemon for a fresh, citrusy kick. Stir these ingredients together until smooth.
Next, add a pinch of salt and the whole eggs and egg yolk into the bowl. Mix everything thoroughly to create a smooth and slightly fluffy mixture. This will be the base of your filling.
Step 3: Prepare the Pastry Dough
In a separate bowl, combine the 00 flour, powdered sugar, and a pinch of salt. Add the softened butter to the mixture and use your hands or a pastry cutter to work the butter into the dry ingredients until you achieve a crumbly texture. Then, incorporate the two whole eggs and one egg yolk, mixing until the dough begins to come together.
Knead the dough gently on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Once you have a smooth dough, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes. This resting period will help the dough firm up and be easier to roll out.
Step 4: Roll Out the Dough
Once the dough has rested, remove it from the fridge and divide it into two parts—one piece slightly larger than the other. On a floured surface, roll out the larger portion of dough into a circle with a thickness of about 7mm. This will be the base and the top of your cassata.
Step 5: Assemble the Cassata
Grease and line your baking pan with parchment paper. Carefully place the larger rolled-out dough into the pan, pressing it down gently to fit the shape of the pan. Once the dough is in place, sprinkle half of the dry biscuits on top of the dough. This will form the bottom layer.
Next, take your ricotta mixture and spoon it onto the dough, spreading it out evenly. Sprinkle the dark chocolate chips over the top of the ricotta. Use a spoon to level out the ricotta filling, ensuring it is smooth and evenly distributed.
Step 6: Cover and Seal the Cassata
Roll out the remaining portion of dough to the same thickness and carefully place it over the ricotta filling. Trim any excess dough from the edges, and then pinch the edges together to seal the top and bottom dough layers. Brush the edges of the dough with the egg white to help them stick.
Using a fork, prick the top of the dough to allow steam to escape while baking. This will ensure a crisp, golden-brown crust. If desired, you can dust the top of the cassata with powdered sugar using a stencil to create a decorative finish.
Step 7: Bake the Cassata
Preheat your oven to 180°C (350°F). Place the prepared cassata in the oven and bake for about 35–40 minutes, or until the pastry is golden brown and crisp. Keep an eye on the cassata towards the end of the baking time to ensure it doesn’t over-brown.
Step 8: Cool and Serve
Once baked, remove the cassata from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cool, you can dust it again with powdered sugar for an extra touch of sweetness.
Cut the cassata into generous slices and serve it as a delightful dessert for your guests. It pairs wonderfully with a hot cup of espresso or a refreshing glass of dessert wine.
Tips for Success
- Ricotta Draining: The key to a perfect filling is draining the ricotta well. If there’s too much moisture in the ricotta, the filling may become watery and affect the texture of the cassata.
- Chilling the Dough: Don’t skip the resting time for the dough—it will make rolling it out much easier and help prevent shrinkage during baking.
- Decorative Touches: For an elegant presentation, you can decorate the top of the cassata with extra chocolate chips or even some candied fruit if you’re feeling creative.
Nutritional Information (Per Serving)
| Nutrient | Amount (Per Slice) |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45g |
| Protein | 6g |
| Fat | 17g |
| Saturated Fat | 10g |
| Fiber | 1g |
| Sugar | 20g |
| Sodium | 100mg |
This Baked Cassata Recipe brings the flavors of Sicily to your kitchen, combining creamy ricotta, a hint of lemon, and the irresistible touch of dark chocolate. With a beautifully golden crust and a decadent filling, it’s a dessert that is sure to wow your guests, no matter the occasion. Enjoy making and sharing this delightful treat with those you love!
