How to Make a Classic Sicilian Cassata Cake

How to Make a Classic Sicilian Cassata Cake

Sicilian Cassata Cake is a traditional Italian dessert known for its vibrant colors, rich flavors, and multi-layered structure. Its origins date back to the Arab occupation of Sicily in the 10th century, which brought the concept of using sweetened ricotta cheese, almonds, and citrus fruits to the island. This cake has evolved over the centuries into the version that we enjoy today—decadent layers of sponge cake, sweet ricotta filling, candied fruits, and a fondant icing that makes it a showstopper at any occasion.

If you’re looking to make this iconic cake from scratch, follow this step-by-step guide to master the art of preparing an authentic Sicilian Cassata Cake.

Ingredients

For the Sponge Cake (Pan di Spagna):

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

For the Ricotta Filling:

• 2 pounds fresh ricotta cheese (drained well)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup candied orange peel (chopped)
• 1/4 cup chocolate chips (optional)
• 1/4 cup pistachios (chopped, optional)

For the Syrup:

• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup Marsala wine (or orange liqueur)

For the Decoration:

• 1/2 cup marzipan (or almond paste)
• Green and red food coloring (optional)
• 1/4 cup candied fruits (such as cherries, orange slices, or other colorful candied fruits)

For the Fondant Icing:

• 1 cup powdered sugar
• 2 teaspoons water
• A few drops of lemon juice

Instructions

Step 1: Prepare the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together with an electric mixer until the mixture is light, fluffy, and pale (about 10 minutes).
3. Sift together the flour, baking powder, and salt.
4. Gently fold the sifted dry ingredients into the egg mixture, making sure not to deflate the batter. Stir in the vanilla extract.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the cake is golden and a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 2: Make the Ricotta Filling

1. While the cake cools, prepare the ricotta filling. Place the ricotta cheese in a fine-mesh sieve or cheesecloth to drain any excess liquid.
2. In a large bowl, combine the drained ricotta cheese with powdered sugar and vanilla extract. Mix until smooth and creamy.
3. Add the chopped candied orange peel, chocolate chips, and pistachios (if using) into the ricotta mixture and stir to combine.

Step 3: Prepare the Syrup

1. In a small saucepan, combine the water, sugar, and Marsala wine (or orange liqueur). Bring to a boil and stir until the sugar dissolves completely.
2. Remove from the heat and allow the syrup to cool completely.

Step 4: Assemble the Cassata Cake

1. Once the cake has cooled, slice it into two equal layers.
2. Place the first layer of cake on a serving platter. Brush it generously with the syrup to soak the cake, making it moist and flavorful.
3. Spread half of the ricotta filling evenly over the first layer of cake.
4. Place the second layer of cake on top and repeat the process: soak it with the syrup and then cover it with the remaining ricotta filling.
5. Refrigerate the assembled cake for at least 2 hours, or overnight, to allow the flavors to meld together.

Step 5: Decorate the Cassata Cake

1. Roll out the marzipan (or almond paste) on a flat surface, dusted with powdered sugar, until it’s about 1/8-inch thick.
2. Use a round cutter to cut a circle of marzipan that fits over the top of the cake.
3. Once the cake has chilled, place the marzipan over the top of the cake, trimming any excess.
4. For the fondant icing, mix powdered sugar, water, and a few drops of lemon juice in a bowl to form a smooth, pourable glaze.
5. Pour the fondant over the marzipan-covered cake, allowing it to drip down the sides. Let the fondant set for about 30 minutes.

Step 6: Final Touches

1. Decorate the cake with colorful candied fruits and food coloring. Typically, the Sicilian Cassata features vibrant marzipan flowers, fruits, and bright colors, so feel free to get creative with your design.
2. Once decorated, refrigerate the cake until you’re ready to serve.

Serving and Enjoying

Sicilian Cassata Cake is best served cold, allowing all the flavors to fully develop. The layers of soft sponge cake, creamy ricotta, and the sweetness of the candied fruits make it a truly indulgent treat. This cake is ideal for special occasions such as Easter, weddings, or family gatherings. It pairs wonderfully with a cup of strong coffee or a glass of dessert wine.

Tips for Success

• Drain the Ricotta: It’s essential to drain the ricotta well to avoid a soggy filling. You can do this by placing the ricotta in a fine mesh strainer for a few hours before making the filling.
• Sponge Cake Consistency: The sponge cake should be light and airy. Be sure to fold the dry ingredients carefully into the egg mixture to maintain this texture.
• Decoration Variations: While the classic Sicilian Cassata is typically decorated with candied fruits and marzipan, you can use your own preferred decorations like edible flowers or chocolate garnishes to make it your own.

The Sicilian Cassata Cake is not only a feast for the eyes but also a true celebration of Sicilian culinary heritage. It may take some time and effort to prepare, but the result is a show-stopping dessert that will impress anyone who gets a taste. Enjoy!