Description
Cassata Siciliana is a traditional Sicilian layered cake made with soft sponge cake, sweetened ricotta cream, chocolate chips, candied fruit, and a decorative marzipan shell. This festive Italian dessert is rich, creamy, and citrus-kissed, perfect for special occasions and celebrations.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (for sponge cake)
- 120 g all-purpose flour, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 500 g full-fat ricotta cheese, well drained
- 180 g granulated sugar (for filling)
- 80 g dark chocolate chips
- 80 g mixed candied fruit, finely diced
- Zest of 1 orange
- 250 g green marzipan
- 100 g powdered sugar
- 2–3 tablespoons water
- 100 ml simple syrup
- Extra candied cherries (for decoration)
- Candied orange slices (for decoration)
- Candied citron pieces (for decoration)
- Chopped unsalted pistachios (for decoration)
Instructions
- Preheat oven to 170°C and line a 20 cm cake pan with parchment paper.
- Beat eggs, sugar, vanilla, and salt for 8–10 minutes until pale and fluffy.
- Gently fold in sifted flour to keep the batter airy.
- Pour batter into pan and bake for 25–30 minutes until golden and springy.
- Cool completely, then slice sponge into thin layers.
- Drain ricotta overnight and strain until smooth.
- Mix ricotta with sugar, then fold in chocolate chips, candied fruit, and orange zest.
- Roll marzipan and line inside of a springform pan.
- Line sides with sponge strips and place sponge at base.
- Brush sponge with simple syrup.
- Fill with ricotta mixture and smooth the top.
- Add final sponge layer and press gently.
- Chill for at least 8 hours or overnight.
- Unmold cake carefully onto a serving plate.
- Mix powdered sugar with water to form glaze and spread on top.
- Decorate with candied fruits and pistachios.
- Chill 1 more hour before slicing and serving.
Notes
- Drain ricotta well to prevent a watery filling.
- Chilling overnight improves flavor and structure.
- Marzipan gives authentic Sicilian flavor and appearance.
- Use simple syrup to keep sponge moist.
- Best served slightly chilled, not ice-cold.
- Can be made a day ahead for better taste.
- Freeze un-decorated cake for up to 1 month if needed.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and assembly
- Cuisine: Italian (Sicilian)
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg
