📝 About This Recipe
Hailing from the sun-drenched island of Sicily, the Cassata is a triumph of Arab influence and Mediterranean flavors, traditionally served to celebrate Easter. This opulent dessert features a light sponge cake soaked in citrus liqueur, layered with sweetened sheep's milk ricotta, and encased in a vibrant shell of pistachio marzipan. Adorned with elaborate candied fruits, it is as much a visual masterpiece as it is a decadent treat for the palate.
🥗 Ingredients
Pan di Spagna (Sponge Cake)
- 6 pieces Large eggs (at room temperature)
- 1 cup Granulated sugar
- 1 1/4 cups All-purpose flour (sifted)
- 1 teaspoon Lemon zest (finely grated)
- 1 pinch Salt
Ricotta Filling
- 2 pounds Sheep's milk ricotta (drained overnight)
- 1 1/2 cups Powdered sugar (sifted)
- 1/2 cup Dark chocolate chips (miniature size)
- 1/4 cup Candied orange peel (finely diced)
- 1 teaspoon Vanilla bean paste
Marzipan Outer Shell
- 10 ounces Marzipan or Almond paste
- 2 tablespoons Pistachio paste (for flavor and green color)
- 1/2 cup Powdered sugar (for dusting)
Soaking Syrup and Glaze
- 1/2 cup Water
- 1/4 cup Granulated sugar
- 3 tablespoons Maraschino or Strega liqueur
- 2 cups Powdered sugar (for the top glaze)
- 2 tablespoons Lemon juice
Decoration
- 1 cup Assorted candied fruits (whole cherries, orange slices, pumpkin strips (zuccata))
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan.
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2
Beat the 6 eggs and 1 cup of sugar in a stand mixer on high speed for about 10-12 minutes until the mixture is pale, thick, and tripled in volume.
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3
Gently fold in the sifted flour, lemon zest, and salt by hand using a spatula, being careful not to deflate the eggs. Bake for 25-30 minutes, then cool completely on a wire rack.
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4
Prepare the filling: Push the drained ricotta through a fine-mesh sieve into a bowl to ensure a silky texture. Stir in the 1.5 cups of powdered sugar, vanilla, chocolate chips, and diced candied orange.
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5
Knead the marzipan with the pistachio paste until it is a uniform pale green color. Roll it out on a surface dusted with powdered sugar to a 1/4 inch thickness.
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6
Prepare a 10-inch cassata mold (a sloped-sided pan). Line the sides with alternating trapezoids of sponge cake and the green marzipan.
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7
Make the syrup by simmering 1/2 cup water and 1/4 cup sugar until dissolved. Remove from heat and stir in the liqueur.
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8
Place a round of sponge cake at the bottom of the mold. Lightly brush the cake pieces with the soaking syrup.
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9
Pour the ricotta filling into the center of the mold, smoothing it out to the edges.
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10
Cover the top with another layer of sponge cake, brush with more syrup, and cover the mold with plastic wrap. Refrigerate for at least 6 hours, preferably overnight, to set.
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11
Invert the cake onto a serving platter. Prepare the glaze by mixing 2 cups powdered sugar with lemon juice and a splash of water until thick but pourable.
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12
Pour the glaze over the top of the cake, spreading it evenly to the edges. Let it sit for 15 minutes to firm up.
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13
Decorate the top of the cake with the whole candied fruits in a baroque, symmetrical pattern. Use the 'zuccata' (candied pumpkin) for traditional flair.
💡 Chef's Tips
Always drain your ricotta for at least 12-24 hours; excess moisture will make the cake soggy. Passing the ricotta through a sieve is the 'secret' to the authentic, velvety Sicilian texture. If you can't find pistachio paste, use a drop of green food coloring and almond extract in the marzipan. When folding flour into the eggs, do it slowly; the air in the eggs is the only leavening agent for the sponge cake. Assemble the cake a day in advance to allow the flavors to meld and the structure to stabilize.
🍽️ Serving Suggestions
Serve chilled with a glass of chilled Passito di Pantelleria or Vin Santo. Pair with a strong shot of Sicilian espresso to balance the intense sweetness. Add a dollop of unsweetened whipped cream on the side if you prefer a lighter finish. A small glass of Limoncello acts as a perfect palate cleanser after this rich dessert.