Sicilian Cassata cake packs some of the island's quintessential flavors in one irresistible treat. Beneath the pale green, candied fruit-topped marzipan exterior lies a liqueur-soaked sponge cake with sweet chocolate-chip-studded ricotta. Whether or not you've been to Sicily, you've likely seen the smaller cherry-topped version, known as Cassatina, in the display case of a pastry shop you've frequented. Regardless of its shape or size, the soft squidgy treat is an unquestionable delight that melts in the mouth one bite at a time.
Cassata is a beauty, and recreating one at home requires time – 27 hours alone for resting – and patience. But the delicious end result (and sense of accomplishment) affirm that the end does indeed justify the means. It's an especially appropriate dessert for the coming summer months as it's best served cold.
Sicilian Cassata Cake Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Time: 2 hours and 15 minutes, plus 27 hours of rest
What is needed for 8-10 people:
2 ¼ lb./1 kg. ricotta
4 ½ cups/570 g. powdered sugar
10½ oz./300 g. marzipan
1 cup/220 g. granulated sugar
½ cup/120 g. dark chocolate chips
¾ cup/110 g. ‘00’ flour
¾ cup/110 g. potato starch
½ cup/100 g. of maraschino
3 oz./80 g of candied fruit
5 large eggs
2 egg yolks
1 egg white
salt
lemon
1 vanilla pod
green and yellow dyes
apricot jam
whole candied fruit
butter and flour for the mold
Let the ricotta dry, wrapped in paper towels for 2 hours.
Preheat the oven to 350°F/180 °C.
Butter, flour, and line a flared round baking pan (ø 26 cm/10″) with baking paper. Whip the 5 eggs and 2 yolks with granulated sugar, until foamy. Add flour and starch, salt, zest of 1 lemon, and pour the mixture into the mold.
Bake the sponge cake for 45 minutes, then remove from the oven and let it cool for 3 hours.
Knead the marzipan with dyes until the color is uniform.
Whip the ricotta cream with 2 cups/220 g. powdered sugar, mix in the chocolate, candied fruit, and vanilla seeds. Let it rest in the fridge.
Remove the sponge cake from the tern crust and cut it on the horizontal side into 3 discs. Line the mold with plastic wrap so that it overflows over the sides. Cut the middle disc into 2″/5½ cm wide strips and arrange the pieces along the edge of the mold.
Place the smaller disc on the base of the mold. Brush it with the maraschino that's been diluted with 2 Tbsp./30 g of water. Fill with ricotta and top with the largest disc to close. Brush it with the maraschino, then close with the plastic wrap. Place in the fridge for 24 hours.
Turn the cake upside down on a wire rack.
Melt 3 cups/350 g. of powdered sugar with 1 egg white, adding a few tablespoons of water,
until a glaze forms. Pour it on top of the cake.
Roll out the marzipan and cut it into a strip as high as the edge of the cake. Brush the edge of the
cassata with jam and join the marzipan. Garnish as desired with the candied fruit.