Introduction
Cassata Siciliana is a traditional dessert from Sicily, Italy, often enjoyed during special occasions like Easter. It features layers of sponge cake soaked in liqueur, filled with sweet ricotta cheese, and decorated with candied fruit and marzipan. The vibrant colors and intricate decoration make Cassata Siciliana not only delicious but also a stunning centerpiece for any celebration.
Ingredients
- 1 cup all-purpose flour (120 g)
- 6 large eggs (room temperature)
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups ricotta cheese (500 g, preferably sheep’s milk ricotta)
- ¾ cup powdered sugar (90 g)
- ½ teaspoon vanilla extract
- ½ cup dark chocolate chips (optional)
- ½ cup candied fruit (such as candied orange peel or cherries, chopped)
- 1/3 cup Marsala wine (or orange liqueur) for soaking the sponge cake
- 7 oz marzipan (200 g, colored green for traditional decoration)
- 1 cup powdered sugar (for dusting and decorating)
- ½ cup candied fruit (for decoration)
- Royal icing or fondant (optional, for finishing touches)
Instructions
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Prepare the sponge cake (Pan di Spagna):
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whip the eggs and sugar: In a stand mixer, beat the eggs, sugar, vanilla extract, and salt on high speed for 8-10 minutes, until the mixture triples in volume and becomes pale and fluffy.
- Fold in the flour: Gently sift the flour over the egg mixture and fold it in carefully using a spatula, being cautious not to deflate the batter.
- Bake the cake: 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. Let the cake cool completely before slicing.
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Prepare the ricotta filling:
- Strain the ricotta: If your ricotta is watery, strain it in a fine-mesh sieve or cheesecloth for a few hours to remove excess liquid.
- Mix the filling: In a large bowl, beat the ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the dark chocolate chips and chopped candied fruit.
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Assemble the cassata:
- Slice the sponge cake: Slice the cooled sponge cake into two or three even layers.
- Soak the cake: Brush each layer of the sponge cake with Marsala wine (or orange liqueur), ensuring the cake is moist but not soggy.
- Fill the layers: Spread the ricotta filling between each layer of cake, stacking the layers as you go.
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Decorate the cassata:
- Prepare the marzipan: Roll out the green marzipan into a thin sheet and cut it into strips. Arrange the marzipan around the sides of the cassata.
- Add the finishing touches: Dust the top of the cake with powdered sugar and decorate with candied fruits. Optionally, you can use royal icing or fondant to create additional decorative elements.
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Chill the cassata:
- Refrigerate the assembled cassata for at least 4 hours before serving. This allows the flavors to meld and the filling to set.
Health Notes
- Cassata Siciliana is high in sugar and fat due to the ricotta, sugar, and marzipan. It’s best enjoyed in moderation, especially for those watching their calorie or sugar intake.
How to Enjoy
- Cassata Siciliana is best served chilled, making it a refreshing dessert. The balance of creamy ricotta, sweet candied fruits, and moist sponge cake pairs perfectly with a cup of coffee or dessert wine.
Tips
- Use fresh ricotta: Fresh sheep’s milk ricotta offers the best flavor and texture for this traditional dessert. Strain it if necessary to avoid a watery filling.
- Chill the cake: Chilling the cassata is crucial for allowing the flavors to meld and the ricotta filling to set, ensuring clean slices when serving.
- Even cake layers: For perfectly even layers, use a serrated knife to carefully slice the sponge cake. A cake leveler can also help achieve precise results.
- Marzipan handling: If the marzipan becomes sticky, dust your hands and work surface with a little powdered sugar to make it easier to handle and roll out.
