Cassata Recipe

This Cassata recipe is a traditional and festive recipe, which is made with sweet ricotta cream and candied fruit. It’s an iconic Sicilian celebration cake, ready in about 5 hours (including chilling time).

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Cassata Ingredients

A traditional combination for an authentic and impressive Sicilian dessert.

For the Pan di Spagna (Sponge Cake):

• 6 eggs, at room temperature
• 2/3 cup sugar
• 1 teaspoon grated orange or lemon peel
• 1 cup all-purpose flour, sifted

For the Syrup & Filling:

• 3/4 cup warm water
• 5 tablespoons sugar
• 2 tablespoons orange-flavored liqueur (like Grand Marnier)
• 3 cups sweet Ricotta Cream (Crema di Ricotta) See Notes

For the Glassa (Icing) & Garnish:

• 1 1/2 cups confectioners’ sugar, sifted
• Juice of 1/2 lemon
• 1/2 teaspoon lemon extract
• Candied fruit, for garnish (cherries, orange peel, citron)

How To Make Cassata

A step-by-step guide to this iconic Italian celebration cake.

1. Bake the Pan di Spagna (Sponge Cake): Preheat the oven to 350°F. Butter and flour a 9-inch springform pan. In an electric mixer, beat the room-temperature eggs for 5 minutes. Gradually add the sugar and grated citrus peel and continue to beat on high speed for about 15 minutes. The mixture should be very thick, pale, and leave a ribbon-like trail when the beater is lifted. Gently fold in the sifted flour by hand in three additions, being careful not to deflate the eggs.
2. Bake and Cool: Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then unmold and let it cool completely on a wire rack.
3. Prepare Syrup and Assemble: In a small bowl, stir the warm water, sugar, and orange liqueur together until the sugar dissolves. Once the cake is cool, use a long serrated knife to slice it horizontally into two 1/2-inch-thick layers. Trim the brown crusts from the outside edge of the cake layers. Place one cake layer back into the bottom of the clean springform pan.
4. Layer and Chill: Spoon half of the orange syrup over the cake layer in the pan. Spread a thick layer of the sweet ricotta cream on top. Carefully place the second layer of cake on top, drizzle with the remaining syrup, and spread with the remaining ricotta cream (or reserve some for the sides if not using marzipan). Wrap the cake in plastic and chill for at least 1 hour to set.
5. Make the Icing: In a bowl, whisk together the sifted confectioners’ sugar, lemon juice, and lemon extract. Add a little water, one teaspoon at a time, if needed to reach a thin, smooth, and shiny spreading consistency.
6. Finish and Chill: Unwrap the chilled cassata and invert it onto a serving plate (so the smooth bottom is now the top). Pour the icing over the cake, using a spatula to smooth it over the top and sides. Decorate the cake elaborately with pieces of candied fruit. Chill the finished cassata for at least 3 hours before slicing and serving.

Recipe Tips

• What is Ricotta Cream? To make the 3 cups needed: Drain 2 lbs of fresh ricotta cheese overnight. Whip it with 1 1/2 cups powdered sugar and a splash of vanilla until smooth. Many recipes also fold in chocolate chips or candied fruit into this cream.
• The Sponge Method: This cake has no butter or oil. It relies entirely on the air whipped into the eggs for structure. Beating for the full 15 minutes is not optional; it is essential for a light sponge that can soak up the syrup without dissolving.
• Marzipan sides: Traditional Cassata often wraps the sides in green marzipan. If you want to do this, roll out marzipan, cut it into a long strip, and wrap it around the cake before icing the top.
• Slicing: Because of the rich ricotta filling and the icing, use a sharp knife dipped in hot water to get clean slices.

What To Serve With Cassata

This is a very sweet, rich, and heavy dessert that is usually the finale of a large meal.

• A shot of Espresso or Italian coffee
• A small glass of Limoncello or dessert wine (Passito di Pantelleria)

How To Store Cassata

• Refrigerate: Cassata must be stored in the refrigerator because of the fresh ricotta cheese. It will keep well for up to 3-4 days. In fact, the flavors often improve after 24 hours as the syrup infuses the cake.
• Freeze: Freezing is generally not recommended for a fully decorated Cassata as the candied fruit and icing may weep upon thawing.

Cassata Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~420 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 110mg
• Total Carbohydrate: 62g
• Dietary Fiber: 1g
• Sugars: 52g
• Protein: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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