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.


  • eggs 10 units
  • sugar 440 grams
  • plain flour 440 grams
  • vanillin 2 sachets


  • ricotta cheese 900 grams
  • icing sugar 375 grams
  • candied fruit 100 grams
  • chocolate 100 grams in drops
  • vanilla extract 2 ml of vanilla extract


  • jam 100 grams peach jam
  • almond paste 250 grams
  • food colouring yellow and blue
  • icing sugar
  • candied fruit
  • whipping cream 250 millilitres
120 minutes Total time
30 minutes Active time
Serves 15 persons
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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.

Decorate cassata with royal icing
Cassata name comes from Arab "Quas at", a word referring to the traditional bowl where originally it was made.

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