Sicilian Baked Cassata

The baked cassata is a very tasty traditional Sicilian dessert. Here is the recipe:

Ingredients

• 1 roll of puff pastry or shortcrust pastry
• 450 g of sheep’s ricotta, well drained
• 150 g of sugar
• 100 g of dark chocolate chips
• 50 g of candied fruit (orange and pumpkin)
• 2 eggs
• 1 egg yolk (for brushing)
• Powdered sugar (for decoration)

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the puff pastry or shortcrust in a previously buttered tin or lined with parchment paper, making sure it adheres well and leaving a sufficiently high edge.
3. In a bowl, mix the ricotta with the sugar until you have a smooth mixture.
4. Add the chocolate chips and the diced candied fruit to the ricotta mixture and gently stir.
5. Incorporate the eggs, one at a time, continuing to mix until they are completely absorbed into the mixture.
6. Pour the ricotta filling onto the pastry base in the tin.
7. Fold the excess pastry edge inwards, over the filling, leaving the center uncovered.
8. Lightly beat the egg yolk and brush the edges of the pastry.
9. Bake the cassata in the oven for about 30-40 minutes or until the surface appears golden.
10. Allow to cool completely before dusting with powdered sugar.

Once baked, the cassata will be ready to be served. It keeps well in the refrigerator for a few days.

Curiosity

The cassata is a dessert with very ancient origins, dated around the 10th century with the Arabs in Sicily, who introduced the use of sugar and candied fruit. Over time, the cassata has evolved into different variants, including this baked version, which stands out from the more famous raw Sicilian cassata mainly due to its cooking process.