Dessert

Cassata Siciliana

Name: Cassata Siciliana
Prep time: 1 h
Cook time: 30 min
Total time: 5 h 30 min
Yield: 8 servings
Cuisine: italian
Ingredients: 100 g all-purpose flour; 100 g sugar; 3 pcs egg; 500 g ricotta cheese drained; 150 g sugar; 50 g chocolate chip; 30 g candied orange peel finely diced; 30 g candied citron finely diced; 60 ml maraschino liqueur; 60 ml water; 30 g sugar; 200 g icing sugar; 30 ml water; 5 pcs candied cherry; 50 g candied fruit mixed, sliced

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

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

49%Score

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

Storage

Store leftover cassata in an airtight container in the refrigerator.