Cassata Siciliana
This traditional Sicilian dessert features sponge cake moistened with a sweet liqueur, layered with a rich ricotta cream filling. The cassata is then decorated with candied fruits and a simple icing. It's an elegant and celebratory treat.
An original recipe by Forkin
- Total time
- 5 hr 30 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 518 kcal
Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
sponge cake
- 100 gall-purpose flour
- 100 gsugar
- 3 pcsegg
ricotta filling
- 500 gricotta cheese, drained
- 150 gsugar
- 50 gchocolate chip
- 30 gcandied orange peel, finely diced
- 30 gcandied citron, finely diced
syrup
- 60 mlmaraschino liqueur
- 60 mlwater
- 30 gsugar
glaze
- 200 gicing sugar
- 30 mlwater
decoration
- 5 pcscandied cherry
- 50 gcandied fruit, mixed, sliced
Equipment
20cm round cake pan · plastic wrap · large bowl · small saucepan · spatula · wire rack · electric mixer · oven · whisk
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm round cake pan.
About 5 min
- 2
For the sponge cake, beat the eggs and sugar in a large bowl with an electric mixer until light, fluffy, and pale in color, about 8-10 minutes.
About 10 min
Cook’s note: Ensure eggs are at room temperature for better volume.
- 3
Gently fold in the all-purpose flour into the egg mixture until just combined, being careful not to deflate the batter.
About 2 min
- 4
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
About 30 min
Cook’s note: Do not open the oven door during the first 20 minutes of baking.
- 5
Remove the cake from the oven and let it cool completely on a wire rack. Once cool, slice the cake horizontally into two or three equal layers.
About 20 min
- 6
For the ricotta filling, combine the drained ricotta cheese and sugar in a bowl. Mix until smooth.
About 5 min
Cook’s note: For an extra smooth filling, push the ricotta through a fine-mesh sieve before mixing with sugar.
- 7
Stir in the chocolate chips, finely diced candied orange peel, and finely diced candied citron into the ricotta mixture.
About 2 min
- 8
For the syrup, combine the maraschino liqueur, water, and sugar in a small saucepan. Heat gently until the sugar dissolves, then let it cool.
About 5 min
- 9
Line a 20cm round cake pan or springform pan with plastic wrap, leaving an overhang on the sides.
About 2 min
Cook’s note: This will help with easy removal of the cassata.
- 10
Place one layer of sponge cake into the bottom of the prepared pan. Brush generously with the cooled syrup.
About 2 min
- 11
Spread half of the ricotta filling evenly over the sponge cake layer.
About 1 min
- 12
Place the second sponge cake layer on top of the filling and brush with more syrup.
About 1 min
- 13
Spread the remaining ricotta filling over the second cake layer.
About 1 min
- 14
Top with the third sponge cake layer (if using), or the final layer, and brush generously with the remaining syrup.
About 1 min
- 15
Cover the pan with the overhanging plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
About 4 hr
Cook’s note: Chilling is crucial for the cassata to hold its shape.
- 16
Once chilled, invert the cassata onto a serving plate. Carefully remove the pan and plastic wrap.
About 1 min
- 17
For the glaze, whisk together the icing sugar and water until smooth. If too thick, add a few more drops of water; if too thin, add a little more icing sugar.
About 2 min
- 18
Pour the glaze over the top and sides of the cassata, allowing it to drip down naturally.
About 1 min
- 19
Decorate the cassata with candied cherries and mixed candied fruits while the glaze is still wet.
About 5 min
Cook’s note: Arrange the candied fruits in an appealing pattern.
- 20
Refrigerate again until the glaze is set, about 30 minutes, before serving.
About 30 min
Per serving
Nutrition
- Calories
- 518.1kcal
- Protein
- 11.3g
- Carbs
- 89.3g
- Fat
- 12.4g
- Fibre
- 1.3g
- Sugar
- 75.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cassata in an airtight container in the refrigerator.
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