Classic Sicilian Cassata Cake

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Cassata Siciliana is one of Sicily's most iconic desserts, dating back to the Arab rule of the island. This showpiece cake layers a tender sponge with sweetened ricotta cream studded with chocolate and candied citrus, all wrapped in a jewel-toned marzipan shell and decorated in the traditional baroque style. It is rich, festive, and meant for celebrations.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 48 gSugar
• 11 gProtein
• 95 mgSodium
• 220 mgPotassium
• 180 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the sponge cake

• 3 large eggs, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (60 g) all-purpose flour, sifted
• 1/2 tsp vanilla extract
• Pinch of fine sea salt

For the ricotta filling

• 2 cups (450 g) fresh whole-milk ricotta, drained overnight
• 3/4 cup (90 g) powdered sugar, sifted
• 1/4 cup (45 g) dark chocolate, finely chopped
• 1/4 cup (40 g) candied orange peel, chopped
• 2 tbsp maraschino or orange liqueur
• 1/2 tsp vanilla extract

For the marzipan shell

• 1 lb (450 g) marzipan (almond paste)
• 2-3 drops green food coloring (optional)
• 1 tbsp smooth apricot jam, warmed
• 1/2 tsp almond extract
• Powdered sugar, for dusting the work surface

For the decoration

• 3 candied orange slices, halved
• 8 glace cherries, halved
• 2 tbsp shelled pistachios, roughly chopped
• Extra powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and dust the sides with flour.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes, until pale, thick, and tripled in volume. Sift the flour and salt over the surface, add the vanilla, and gently fold together with a spatula until just combined.
3. Pour the batter into the prepared pan and bake for 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Meanwhile, make the ricotta filling: whisk the well-drained ricotta with the powdered sugar, liqueur, and vanilla until smooth and creamy. Fold in the chopped chocolate and candied orange peel, then cover and chill until ready to use.
5. Slice the cooled sponge horizontally into two even layers. Place the bottom layer inside a 9-inch springform pan, spread the ricotta filling evenly over it, then top with the second sponge layer and press down gently. Cover and refrigerate for at least 4 hours, or overnight, to firm up.
6. Knead the green food coloring (if using) into the marzipan along with the almond extract until evenly colored. On a surface dusted with powdered sugar, roll the marzipan into a 12-inch round about 1/4-inch thick. Brush the chilled cake lightly with the warmed apricot jam to help the marzipan adhere.
7. Carefully lift the rolled marzipan over the cake and drape it over the top and down the sides, smoothing gently. Trim excess at the base, seal the seam, and decorate the top with candied orange slices, halved glace cherries, and pistachios arranged in a traditional geometric pattern.
8. Chill the assembled cake for at least 2 more hours so the flavors meld and the slices hold their shape. Just before serving, dust lightly with powdered sugar and cut into wedges using a sharp knife wiped clean with a damp cloth between cuts.

Cook’s Notes

• Drain the ricotta overnight in cheesecloth set over a bowl in the refrigerator; excess moisture will make the filling runny and the cake soggy.
• Assemble the cake in a springform pan or cake ring so the marzipan hugs the sides cleanly without sliding.
• If the marzipan cracks while rolling, microwave it for 5-10 seconds and knead until pliable again.
• Make the cassata a full day ahead; the resting time lets the flavors meld and the slices cut more cleanly.
• For a natural green hue and nutty depth, knead a tablespoon of pistachio paste into white marzipan instead of using food coloring.

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