Cassata Siciliana is a traditional Sicilian dessert that showcases the region’s rich culinary history, influenced by Arab, Spanish, and Italian cultures. The cake consists of layers of sponge cake, sweet ricotta filling, and a layer of marzipan, all covered with a sugary glaze and decorated with colorful candied fruits. Cassata is often enjoyed during festive occasions, especially Easter. Its vibrant appearance and combination of textures and flavors make it a truly unique and celebratory dessert.

How to Make Cassata Siciliana

Ingredients:

For the Sponge Cake:

• 6 large eggs
• 1 cup (200g) granulated sugar
• 1 cup (125g) all-purpose flour
• 1 teaspoon vanilla extract
• A pinch of salt

For the Ricotta Filling:

• 2 cups (500g) fresh ricotta cheese
• 1 cup (200g) powdered sugar
• 1/2 cup (80g) candied fruit, finely chopped
• 1/2 cup (80g) mini chocolate chips
• 1 teaspoon vanilla extract

For the Marzipan Layer:

• 2 cups (200g) almond flour
• 1 cup (200g) powdered sugar
• 1/4 cup (60ml) water
• A few drops of green food coloring (optional)

For the Glaze:

• 1 1/2 cups (300g) powdered sugar
• 2-3 tablespoons milk or water
• 1/2 teaspoon vanilla extract

For Decoration:

• Candied fruit
• Maraschino cherries

Instructions:

1. Make the Sponge Cake:

   • Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
   • In a large bowl, beat the eggs, sugar, and vanilla extract until pale and tripled in volume (about 10 minutes).
   • Sift the flour and salt over the egg mixture and gently fold in until just combined.
   • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool completely, then slice it horizontally into three even layers.

2. Prepare the Ricotta Filling:

   • In a large bowl, beat the ricotta cheese until smooth.
   • Add the powdered sugar, vanilla extract, chopped candied fruit, and mini chocolate chips, and mix until well combined. Set aside.

3. Prepare the Marzipan Layer:

   • In a bowl, mix the almond flour and powdered sugar. Add the water and green food coloring (if using) and knead until the mixture forms a smooth, pliable dough.
   • Roll out the marzipan between two sheets of parchment paper into a thin layer.

4. Assemble the Cassata:

   • Line a 9-inch springform pan with plastic wrap, leaving some overhang.
   • Place one layer of sponge cake at the bottom of the pan. Spread half of the ricotta filling over the cake layer.
   • Add the second layer of sponge cake, followed by the remaining ricotta filling. Top with the third layer of sponge cake.
   • Cover the top with the marzipan layer, pressing down gently. Fold the overhanging plastic wrap over the top and refrigerate for at least 4 hours, or overnight.

5. Glaze and Decorate:

   • In a bowl, whisk together the powdered sugar, milk or water, and vanilla extract until smooth.
   • Remove the cassata from the pan and place it on a serving plate. Pour the glaze over the top, letting it drip down the sides.
   • Decorate with candied fruit and maraschino cherries as desired.

6. Serve:

   • Slice the cassata and serve it chilled.

 

Nutritional Information (per slice, based on 12 slices)

• Calories: ~400-450 kcal
• Proteins: ~8-10 grams
• Carbohydrates: ~60-65 grams
• Fiber: ~3-4 grams

These values are approximate and can vary depending on the ingredients and portion sizes used. Cassata Siciliana is rich and indulgent, perfect for special celebrations when you want to enjoy something sweet and traditional.