Cassata Siciliana

Name: Cassata Siciliana
Cook time: 170 min
Total time: 170 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 5 Eggs, large; 150g Granulated Sugar; 150g 00 Flour; Some Salt, fine; 750g Sheep's Ricotta, well-drained overnight; 250g Powdered Sugar; 100g Mixed Candied Citrus Peel, orange and citron, finely diced; 80g Dark Chocolate, chips or finely chopped; 150ml Alchermes Liqueur; 100ml Water; 50g Granulated Sugar; 350g Marzipan (Almond Paste); 250g Powdered Sugar; 45ml Lemon Juice, plus a little hot water as needed for consistency; 200g Assorted Candied Fruit, e.g., candied orange slices, candied cherries, candied citron (zuccata if available)

Cassata Siciliana is a festive Sicilian cake of tender sponge soaked in fragrant liqueur, layered with sweetened sheep's ricotta studded with candied peel and dark chocolate, and finished with a smooth marzipan shell and bright candied fruit. It’s a colorful, slightly boozy dessert that's creamy, citrusy, and wonderfully textured — perfect for special occasions or a show-stopping centerpiece.

Cassata Siciliana is a festive Sicilian cake of tender sponge soaked in fragrant liqueur, layered with sweetened sheep's ricotta s... Show more

Traditional Italian Recipe

Health Grade

E · Indulgent

Rating

4.0

Time

2 hrs30 min

Price

2,12 €

Calories

701 kcal

vegetarian

potluck

holiday/special occasion

italian

Method

Drain the ricotta

If you haven't already done it, set the Sheep's Ricotta in a sieve or cheesecloth-lined colander over a bowl and let it drain in the fridge overnight. Give it a gentle press once or twice so the last whey runs off, but don't mash it.

Preheat the oven

Heat the oven to 350° F. Line a 9-inch round cake pan with parchment and have it ready before you start the batter.

Whisk the sponge

In a large bowl, beat the Eggs with Granulated Sugar and Salt for 5 minutes until the mixture is pale, thick, and falls in ribbons. Gently fold in the 00 Flour just until no dry streaks remain, keeping the batter airy.

Bake the sponge

Scrape the batter into the prepared pan and bake for 25 minutes, until the top is golden and springs back when lightly touched. A skewer in the center should come out clean.

Make the syrup

While the cake bakes, combine the Water and the remaining sugar in a small saucepan and simmer for 2 minutes, stirring until the sugar is fully dissolved. Take it off the heat, stir in the Alchermes Liqueur, and let the syrup cool completely.

Mix the filling

In another bowl, beat the ricotta with Powdered Sugar until smooth and fluffy, then fold in the Mixed Candied Citrus Peel and Dark Chocolate until evenly distributed.

Cool the sponge

Let the sponge rest for 10 minutes in the pan, then turn it out onto a rack and cool for 20 minutes more until completely cool.

Slice the sponge

Use a serrated knife to trim the top of the sponge if it domed, then slice the cake into 3 even layers. Work slowly and keep the knife level so the layers stay flat.

Assemble the cake

Set one sponge layer on a serving plate and brush it with some of the cooled syrup. Spread on half the ricotta filling, add the second layer, brush again, spread the rest of the filling, and finish with the last layer. Dust the counter with a little powdered sugar, roll the Marzipan into a thin sheet large enough to cover the top and sides of the cake, and drape it over the cake, smoothing it with your palms and trimming any excess at the base.

Make the icing

Whisk the remaining powdered sugar with the Lemon Juice and a little hot water, adding the water a teaspoon at a time, until you have a smooth, thick glaze that falls slowly from the spoon. It should be glossy and just fluid enough to spread.

Glaze and chill

Spoon the glaze over the top of the cake so it spreads to the edges, then decorate right away with the Assorted Candied Fruit before the surface starts to set. Chill for 60 minutes so the icing firms up, then slice with a clean, sharp knife.

Ingredients

Method

For 12 servings

Adjust servings

Pan di Spagna

5 Eggs, large
150g Granulated Sugar
150g 00 Flour
Some Salt, fine

Ricotta filling

750g Sheep's Ricotta, well-drained overnight
250g Powdered Sugar
100g Mixed Candied Citrus Peel, orange and citron, finely diced
80g Dark Chocolate, chips or finely chopped

Soaking syrup

Marzipan

350g Marzipan (Almond Paste)

Icing and decoration

250g Powdered Sugar
45ml Lemon Juice, plus a little hot water as needed for consistency
200g Assorted Candied Fruit, e.g., candied orange slices, candied cherries, candied citron (zuccata if available)

🧈 Plus ~8g of fat

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

701 kcal

35% of Daily kcal

Protein

12 g

24% RDI

Fat

21 g

7.8g sat fat

Carbs

112 g

41% RDI

Sugar

98 g

100% RDI

Fiber

3.3 g

11% RDI

Salt

1.1 g

23% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E · 2.6 / 10

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