Sicilian Cassata cake packs some of the island's quintessential flavors in one irresistible treat. Beneath the pale green, candied fruit-topped marzipan exterior lies a liqueur-soaked sponge cake with sweet chocolate-chip-studded ricotta. Whether or not you've been to Sicily, you've likely seen the smaller cherry-topped version, known as Cassatina, in the display case of a pastry shop you've frequented. Regardless of its shape or size, the soft squidgy treat is an unquestionable delight that melts in the mouth one bite at a time.
Cassata is a beauty, and recreating one at home requires time – 27 hours alone for resting – and patience. But the delicious end result (and sense of accomplishment) affirm that the end does indeed justify the means. It's an especially appropriate dessert for the coming summer months as it's best served cold.
Sicilian Cassata Cake Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Time: 2 hours and 15 minutes, plus 27 hours of rest
What is needed for 8-10 people:
2 ¼ lb./1 kg. ricotta
4 ½ cups/570 g. powdered sugar
10½ oz./300 g. marzipan
1 cup/220 g. granulated sugar
½ cup/120 g. dark chocolate chips
¾ cup/110 g. ‘00’ flour
¾ cup/110 g. potato starch
½ cup/100 g. of maraschino
3 oz./80 g of candied fruit
5 large eggs
2 egg yolks
1 egg white
salt
lemon
1 vanilla pod
green and yellow dyes
apricot jam
whole candied fruit
butter and flour for the mold
Let the ricotta dry, wrapped in paper towels for 2 hours.
Preheat the oven to 350°F/180 °C.
Butter, flour, and line a flared round baking pan (ø 26 cm/10″) with baking paper. Whip the 5 eggs and 2 yolks with granulated sugar, until foamy. Add flour and starch, salt, zest of 1 lemon, and pour the mixture into the mold.
Bake the sponge cake for 45 minutes, then remove from the oven and let it cool for 3 hours.
Knead the marzipan with dyes until the color is uniform.
Whip the ricotta cream with 2 cups/220 g. powdered sugar, mix in the chocolate, candied fruit, and vanilla seeds. Let it rest in the fridge.
Remove the sponge cake from the tern crust and cut it on the horizontal side into 3 discs. Line the mold with plastic wrap so that it overflows over the sides. Cut the middle disc into 2″/5½ cm wide strips and arrange the pieces along the edge of the mold.
Place the smaller disc on the base of the mold. Brush it with the maraschino that's been diluted with 2 Tbsp./30 g of water. Fill with ricotta and top with the largest disc to close. Brush it with the maraschino, then close with the plastic wrap. Place in the fridge for 24 hours.
Turn the cake upside down on a wire rack.
Melt 3 cups/350 g. of powdered sugar with 1 egg white, adding a few tablespoons of water,
until a glaze forms. Pour it on top of the cake.
Roll out the marzipan and cut it into a strip as high as the edge of the cake. Brush the edge of the
cassata with jam and join the marzipan. Garnish as desired with the candied fruit.
FAQs
Cassata
| Alternative names | Cassata siciliana |
|---|
| Place of origin | Italy |
| Region or state | Sicily |
| Main ingredients | Sponge cake, fruit juice or liqueur, ricotta, candied peel, marzipan, icing |
| Variations | Cassata a forno (in oven), cassata catanese |
2 more rowsCassata is a traditional Sicilian dessert: a round sponge cake filled with sweetened ricotta mixed with liqueur, chocolate chips and candied fruit, then iced and decorated with candied fruit and almond paste.
What is the difference between Cleveland cassata cake and cassata cake? ›
Cleveland cassata uses strawberries instead of candied fruit, custard instead of sweet ricotta and whipped cream instead of marzipan. In anticipation of the upcoming holiday, we visited -- and tasted -- 13 cakes from 12 bakeries in Northeast Ohio known for their cassata cakes.
What is a casatina? ›
A festive Sicilian cake filled with sweet ricotta cream, covered by green pistachio marzipan and decorated with candied fruits.
Why is it called cassata cake? ›
The cassata is un-moulded and topped with candied fruits before being served. The Italians would like us to believe that the name derives from the Latin word for cheese – casu. But this Sicilian dessert is supposed to have had its origins amongst the exotic Arabian cuisines introduced to Europe by the Moors.
How does cassata taste like? ›
Cassata Siciliana is a beautiful ultra sweet cake. Usually 2 layers of white sponge cake, filled with ricotta,sometimes drizzled with liquor then covered with a sheet of either icing or in some cases fondant. Then beautifully decorated with candied fruits… every region of Sicily has it's variations.
What type of foodstuff would you eat in Italy eating cassata? ›
A cone-shaped pie made of soft sponge cake and a delicious ricotta cream enriched with candied fruit and chocolate drops: the Cassata Siciliana. The Cassata Siciliana is a traditional pie based on sugared ricotta (traditionally sheep), sponge cake, royal pasta, and candied fruit.
Is Cassata ice cream or cake? ›
Cassata Ice Cream with layers of sponge cake enveloped by layers of strawberry, vanilla, and pistachio ice cream and a sheet of toasted pistachios that sat on the half rim.
What is spumoni cassata? ›
Here's a fun fact about this dessert: Cassata is the traditional name for spumoni. It is also a traditional sweet from the area of Palermo, Sicily, Italy.What makes our spumoni so delicious? It is a layered ice cream and sorbet with cherry and liqueur (brandy).
What is a godfather cake? ›
A two-tier Godfather themed cake featuring all hand-modeled and edible elements from the classic movie. The cake is lemon chiffon with a delicious raspberry butter-cream filling, covered in dark chocolate ganache and LMM fondant.
The cake's name comes from Chantilly cream, a French term for sweetened whipped cream flavored with vanilla or liqueur. To make the frosting for this cake, you fold sweet, fluffy Chantilly cream with a rich, tangy mixture of whipped mascarpone and cream cheese.
What is the history of Sicilian cassata? ›
Originating from the region of Sicily, the Cassata is a sweet, creamy and colorful dish that has become a symbol of the island's culture and heritage. The first written record of Cassata dates back to the 10th century and was said to have been made for a celebration in honor of King Roger II of Sicily.
What does the name cassata siciliana mean? ›
The queen of traditional Sicilian pastries, cassata probably takes its name from the Arabic qas'at meaning “basin”, perhaps because of its round shape, or from the Latin caseum meaning “cheese”, because of its rich ricotta-based filling.
What flavor is cassata? ›
Easy Cassata Cake (Italian Sponge Cake with Ricotta, Chocolate, and Honey) This post may contain affiliate links. In this simplified version of a traditional Italian Cassata Cake, citrusy sponge cake is soaked in honey and layered with a creamy ricotta and chocolate chip filling.
What is cannoli siciliani made of? ›
A cannoli is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling. The crispy pastry shell is made with the usual suspects: flour, sugar, whole eggs, and butter. It's usually spiked with marsala, a fortified wine that adds distinct flavor and sweetness.
What is Sicilian cassata ice cream? ›
Sicilian cassata ice cream, a very fresh gealto, greedy, with candied, pistachios, chocolate and a soft heart of sponge cake soaked by Alchermes.
Is cassata ice cream or cake? ›
Cassata Ice Cream with layers of sponge cake enveloped by layers of strawberry, vanilla, and pistachio ice cream and a sheet of toasted pistachios that sat on the half rim.
What does Alla siciliana mean? ›
Pasta alla Siciliana is a traditional Sicilian pasta dish and a specialty of Messina. It's made with linguine or spaghetti, and a collection of powerful ingredients. It combines the typical sweet, spicy and salty tastes of the Sicilian traditional food.
