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Sicilian Cassata

17/11/2023

Sicilian cassata is a traditional dessert of Sicilian pastry, rich in colors and flavors. Here’s how to prepare a Sicilian cassata:

Ingredients

  • 1 sponge cake
  • 500 g of sheep’s milk ricotta
  • 200 g of powdered sugar
  • 100 g of dark chocolate
  • 100 g of mixed candied fruit (citron, orange, and cherry)
  • 2 cl of orange liqueur or Marsala
  • Marzipan (almond paste)
  • Sugar icing or powdered sugar
  • Candied fruit for decoration (cherries, oranges, etc.)
  • Powdered sugar for decoration

Preparation

  1. Start by preparing the ricotta cream: sieve the ricotta to make it creamy, then add the sieved powdered sugar, blending until you have a homogeneous cream. Add the chopped dark chocolate and diced candied fruits, then drizzle with the liqueur and mix well. Put the cream in the fridge to firm up for about an hour.
  2. Cut the sponge cake into thin slices and lightly soak them in the liqueur diluted with a little water.
  3. Line a round bowl or a cassata mold with clear film. Afterward, spread the marzipan on the bottom and sides of the mold, previously rolled out with a rolling pin into a thin sheet. Trim off the excess.
  4. Arrange a layer of sponge cake slices on the marzipan, then pour half of the ricotta cream.
  5. Add another layer of sponge cake and cover with the remaining ricotta filling.
  6. Close with another layer of sponge cake and cover with the film. Leave to rest in the fridge for a couple of hours.
  7. Turn the cassata out onto a serving plate and carefully remove the film.
  8. If you’re using sugar icing, prepare it according to the instructions and pour it over the cassata. If you prefer, you can simply sprinkle with powdered sugar.
  9. Decorate the surface with candied fruit, following your taste and the Sicilian tradition, which loves to create colorful and lively patterns.

Curiosity

The Sicilian cassata is said to have Arab origins, due to the candied citrus and marzipan used in the recipe that hark back to the influence of the Arab culture in Sicily. Moreover, it is interesting to note that originally cassata was consumed during Easter festivities, but today it has become a dessert enjoyed in all seasons of the year.

Sicilian Cassata