Cassata Siciliana
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (plus 12 hours chilling time)
Servings: 12
Origin
Region: Sicily (Palermo)
Historical Context: A complex masterpiece showing Arabic roots in its name (qas'ah, meaning round bowl) and ingredients, later refined by Palermo nuns in the 14th century into an ornate, colorful Easter cake.
Description
A majestic, sweet round cake made of liqueur-soaked sponge cake layers nested in an iconic ring of green marzipan, filled with sweet sheep’s milk ricotta cream and chocolate chips, covered in shiny white sugar icing, and decorated with elaborate candied fruits.
Presentation
Presented whole on an elegant cake stand to showcase the intricate, baroque-style candied fruit designs on top, then sliced into small wedges using a clean, hot blade.
Ingredients
Cake Base: 1 pre-baked round Pan di Spagna (Italian sponge cake).
Marzipan Outer Ring: 200g almond marzipan paste, 1 tsp green pistachio food paste.
Ricotta Filling: 500g sheep's milk ricotta, 150g sugar, 50g dark chocolate chips.
Finishing Glaze: 300g powdered sugar, 3-4 tbsp warm water, assorted whole candied cherries, figs, and orange peels for decoration.
Step-by-Step Directions
Prep Ring: Dust a smooth counter with powdered sugar. Knead the marzipan with the green paste until uniformly green. Roll it out into a ribbon strip and cut it into small trapezoids.
Line Mold: Line a traditional sloped cassata mold with plastic wrap. Alternate trapezoids of green marzipan and triangles of sponge cake around the sloped sides of the pan to create a decorative perimeter.
Fill Center: Whisk the ricotta and sugar until silky, then stir in the chocolate chips. Fill the lined mold halfway with this sweet cheese mixture.
Seal Base: Place a solid round disk of sponge cake over the ricotta layer to close the cake. Press down gently, cover with plastic wrap, and refrigerate for 12 hours to compress.
Unmold and Glaze: Invert the cake onto a serving platter and peel away the plastic wrap. Whisk powdered sugar and water until a thick white glaze forms, and pour it evenly over the top of the cake.
Decorate: Once the sugar glaze sets firm, arrange the candied cherries, pumpkin strips, and whole orange peels over the top in a symmetric pattern.
Optional Variations
Cassatella di Sant'Agata: A miniature, single-serving version shaped like a small dome, covered in white icing and topped with a single candied cherry, made in Catania to honor Saint Agatha.
Cooking Tips
Drain your ricotta for at least 24 hours in a colander over a bowl before mixing the filling. Excess moisture will weep out into the sponge cake, melting the marzipan and ruining the structure of the cake.
Nutrition Facts
Calories: 440 kcal
Carbohydrates: 68g
Protein: 8g
Fat: 15g
Sodium: 140mg
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