Cassata Siciliana

Cassata Siciliana

Cassata Siciliana is more than just a dessert. It is one of the most iconic symbols of Easter in Sicily. Rich, ornate, and deeply rooted in history, cassata represents the end of Lent, a period of fasting and restraint, and the return of abundance. Ingredients like ricotta, sugar, candied fruit, and almonds were once considered luxuries, making this cake a true celebration of renewal.

The origins of cassata trace back to the Arab influence on the island, when sugarcane and almond cultivation transformed Sicilian pastry. The name itself is believed to come from the Arabic word “qas’ah,” meaning bowl, referencing the original vessel in which the cake was formed. Over time, particularly in cities like Palermo, cassata evolved into the elaborate and decorative dessert we recognize today.

Traditionally prepared for Easter, cassata reflects both the history and the layered cultural identity of Sicily. Each component, from the soft sponge cake to the sweetened ricotta and vibrant almond paste, tells a story of influence, craftsmanship, and celebration.

This version is made completely from scratch with sponge cake, ricotta filling, and almond paste. It is a project, but one that rewards patience with a truly unforgettable dessert.

Recipe

Ingredients

For the sponge cake (Pan di Spagna)

• 6 large eggs

• 180 g granulated sugar

• 150 g all purpose flour

• 50 g cornstarch

• 1 teaspoon vanilla extract

• Pinch of salt

• For the ricotta filling

• 900 g whole milk ricotta, drained

• 300 g powdered sugar

• 100 g mini chocolate chips

• 80 g candied orange peel or mixed candied fruit

  For the almond paste

• 200 g almond flour

• 200 g powdered sugar

• 1 egg white

• 1/2 teaspoon almond extract

• Green food coloring

  For the icing

• 200 g powdered sugar

• 1 egg white

• 1 tablespoon lemon juice

  Optional

• Candied fruit for decoration

Instructions

1. Drain the ricotta

• Place the ricotta in cheesecloth over a bowl and refrigerate for at least 4 hours, ideally overnight. The ricotta should become thick and hold its shape.

2. Make the sponge cake

• Preheat the oven to 350°F. Line the bottom of a 9 inch cake pan with parchment paper.

• Beat the eggs and sugar on high speed for 10 to 12 minutes until pale, thick, and ribbony.

• Gently fold in the sifted flour, cornstarch, and salt.

• Pour into the pan and bake for 30 to 35 minutes.

• Allow to cool completely, then wrap and rest at room temperature.

3. Make the almond paste

• Combine almond flour and powdered sugar.

• Add the egg white, almond extract, and a few drops of green food coloring.

• Knead into a smooth dough.

• Wrap and refrigerate until ready to use.

4. Make the ricotta filling

• Push the drained ricotta through a sieve or mix until smooth.

• Add powdered sugar and mix until creamy.

• Fold in chocolate chips and candied fruit.

5. Prepare the mold

• Line a cake pan with plastic wrap.

• Roll the almond paste to about 1/8 inch thick and line the sides and bottom if desired.

6. Assemble the cassata

• Cut the sponge cake into layers.

• Place one layer in the bottom of the mold and lightly moisten if desired.

• Add a layer of ricotta filling.

• Top with another sponge layer and press gently to level.

7. Chill

• Refrigerate for at least 8 hours, or until firm.

8. Unmold and ice

• Invert onto a serving plate and remove plastic wrap.

• Mix powdered sugar, egg white, and lemon juice to form a thick glaze.

• Pour over the top and spread gently.

9. Decorate

• Top with candied fruits and pistachios in traditional patterns.

10. Rest and serve

• Allow the icing to set for about 1 hour.

• For best flavor and texture, let the cassata sit for a full day before serving.