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Sicilian Cassata Cake Recipe

Recipe by Pedro M. A. Neves

Cassata is Sicily's most celebrated cake, a stunning layered dessert combining sponge cake, creamy ricotta filling, and vibrant green marzipan. This traditional masterpiece features candied fruits and a delicate sugar glaze, representing centuries of Sicilian culinary artistry. The result is an elegant, visually striking cake with complex textures and authentic island flavors.

Ingredients

• 200g (7 oz) all-purpose flour
• 200g (7 oz) sugar
• 4 large eggs, separated
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• pinch of salt
• 500g (1 lb 2 oz) whole milk ricotta cheese, drained
• 100g (3.5 oz) candied orange peel, finely diced
• 100g (3.5 oz) candied citron or lemon peel, finely diced
• 50g (1.75 oz) dark chocolate chips
• 300g (10.5 oz) green marzipan
• 150ml (5 fl oz) water
• 250g (8.75 oz) powdered sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons rum or maraschino liqueur (optional)
• 100ml (3.5 fl oz) simple syrup for brushing (equal parts sugar and water, cooled)
• confectioners' sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper. In a separate bowl, combine flour, baking powder, and salt, then set aside.

2. Beat egg whites with a pinch of salt using an electric mixer until stiff peaks form. Gradually add 100g of sugar while beating until glossy. Transfer to another bowl and set aside.

3. In the same mixer bowl, beat egg yolks with remaining 100g sugar until pale and thick (approximately 3-4 minutes). Add vanilla extract and mix well.

4. Fold dry ingredients into the yolk mixture in two additions, stirring gently until combined. Carefully fold in one-third of the egg whites to lighten the batter, then fold in remaining whites until no streaks remain.

5. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in center comes out clean and cake is golden. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

6. While cake cools, prepare ricotta filling: press drained ricotta through a fine sieve into a bowl. Fold in candied orange peel, citron peel, and chocolate chips until evenly distributed. Season with 1 tablespoon of rum if desired.

7. Once cake is completely cool, slice horizontally into three even layers using a serrated knife. Place bottom layer on a serving plate and brush lightly with simple syrup.

8. Spread one-third of ricotta filling onto bottom cake layer, distributing evenly. Place second cake layer on top, brush with syrup, then spread another third of filling. Top with final cake layer and brush with remaining syrup.

9. Roll out green marzipan between two sheets of parchment paper to a 25cm (10-inch) circle approximately 5mm (¼ inch) thick. Drape over assembled cake, smoothing gently to cover top and sides, then trim excess and seal edges by pinching.

10. Prepare icing: whisk powdered sugar with lemon juice and 2-3 tablespoons water until smooth and pourable. Add remaining rum if desired. Pour icing over marzipan-covered cake, allowing it to drip down sides. Dust with confectioners' sugar once icing sets. Refrigerate for at least 4 hours or overnight before serving.

Substitutions

• Replace ricotta with mascarpone cheese for a richer, creamier filling texture
• Substitute candied citron with candied pineapple or additional candied orange peel for different flavor notes
• Use green-tinted fondant instead of marzipan for easier shaping and smoother finish
• Omit rum and chocolate chips for a lighter traditional version, substituting with additional candied fruit

Tips

• Drain ricotta in a cheesecloth-lined sieve for at least 2 hours to remove excess moisture, preventing a soggy cake
• Ensure all cake layers are completely cooled before filling to prevent the ricotta cream from melting
• Keep the assembled cake refrigerated for at least 4 hours; flavors meld and cake becomes easier to slice cleanly when chilled
• If marzipan cracks while stretching, gently press tears together or patch with small pieces from scraps

Cassata originated in Palermo during the 10th century when Arab and Norman cultures merged in Sicily, combining Arab techniques of working with sugar and marzipan with Italian sponge cake traditions. This elaborate dessert became the iconic cake of Sicilian celebrations and remains a symbol of the island's rich multicultural heritage.

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