Sicilian Cassata

Sponge cake, sugar, ricotta, vanilla and many more delicious ingredients are the secret for a unique dessert classic of Sicily. The beauty of this dessert, colourful and happy, is a way to celebrate Easter and the end of Lent in a spectacular way.

Beat well eggs and sugar in a large bowl, until foaming. Add some drops of vanilla extract. Sift the flour and incorporate it to the eggs mixture. Divide the mixture and pour it into two baking trays (20x35cm) previously greased. Bake at 180°C for 25/30 minutes. Once baked, let them cool down, them cut them in half. Line a 26 cm cake pan with cellophane. Cut the sponge cake in two layers. Put one of them onto the bottom of the pan. Fill any the holes with little pieces of sponge cake. In a large bowl, sift the ricotta cheese, combine icing sugar and vanilla extract and mix gently. Add the candied fruit and pour the mixture over the base. Spread thoroughly with the back of a spoon. Close with the other sponge cake ring, pressing softly. Work the almond paste with some drops of food colouring, adding icing sugar if necessary. Roll out the almond paste. Decorate your cassata borders with almond paste stripes. Decorate the top with almond paste. Complete with some whipped cream and some candied fruit. Serve the cassata.

About Sicilian Cassata

A dessert that tells the story of Sicily

Sicilian cassata is much more than a dessert. It's a slice of Sicily’s history, color, and culture. Every layer, every decoration has deep roots in tradition. From the classic version to the baked one, cassata remains a symbol of celebration.

Sicilian cassata: the original version

The original Sicilian cassata recipe comes from Palermo. It’s made with sponge cake, sweetened sheep ricotta, chocolate chips, candied fruit, and a white sugar glaze. This is the Palermitan cassata, known for its elegance and careful decoration.

Simple yet authentic: the grandma’s cassata

The grandma-style cassata is passed down through generations. It uses few but carefully chosen ingredients. It may be less decorated at times, but its flavor is genuine and unmistakable.

Variations: baked cassata

The baked Sicilian cassata is the oldest version. It is made with a shortcrust pastry shell filled with ricotta and sugar. No glaze or candied fruit. It’s simpler, but widely loved for its delicate flavor.

The ingredients that really matter

Making homemade Sicilian cassata requires quality ingredients. Sheep ricotta, well drained, is the heart of the dessert. You also need sugar, chocolate chips, sponge cake, marzipan, candied fruit, and glaze. Each element plays a role in achieving the perfect result.

A dessert between art and tradition

Decorating cassata is almost an art form. The bright colors of the candied fruit, the shiny glaze, the green marzipan: all these make it unique. The decorated Sicilian cassata is a true masterpiece on the table.

Frequently asked questions

What is the green part of Sicilian cassata called?

The green part is called pasta reale, also known as marzipan. It’s made from almonds and sugar, colored green to make the dessert more eye-catching.

How many calories does a slice of cassata have?

A slice of cassata contains between 300 and 450 calories, depending on the size and ingredients used. It’s a rich dessert, ideal for special occasions.