Cassata Siciliana Classic Style
At one time when the cassata was sold by the size, they were made light, not too sweet, with its unique flavor that
was a joy to taste.
Now that the commercial cassata is sold by the pound, sugar is used freely to make them heavier, therefore more
expensive; the sponge is moistened, taking away from the taste of the ricotta cream, and increasing the weight. A
heavy covering of confectionary sugar coating is used, making the cassata not only super rich and sweet, but also
heavier and more costly. Our recipe is well balanced: the ricotta is amiable and not too sugary, however fragrant
and sweet-smelling, and the sugar in the savory glace is offset by the tartness of the lemon
To make the sponge, use your own recipe or our Pan di Spagna method or buy it already made.
Making the cassata is worth all the efforts: if the preparation is spaced out, it will be an accomplishment
that will give you an outstanding and incredibly delicious Easter cake.
A special 9" round mold is used, with the side 2 ½ inches high, inclined to the outside about 15 degrees, thus that
particular and characteristic shape; or use a regular 10" round mold to build the
Serves 8 to 10
lb. Pan di Spagna, a sponge cake made without fat.
lb. of ricotta
cup of sugar
of 1 orange
drops of cinnamon oil or 3 pinches of cinnamon powder
drop of vanilla essence
lb. diced candied citron
cup chocolate chips or bitter-chocolate shavings
oz. marzipan tinted green with food coloring (optional)
cassata mold or a 10” round (2” deep)
cup confectionary sugar
tablespoons of lemon juice
of 1 medium lemon
tablespoon of butter
Ahead of time, in a large bowl, mix well the ricotta and sugar until smooth. Blend in the zest of orange, cinnamon
and the vanilla, store in the refrigerator for a few hours or overnight.
prepare the mold by lining it with a film of plastic wrap, extending it a few inches over the side.
Mix the ricotta cream with a wooden spoon to aerate and make it silky-smooth.
down the sponge on the cutting board and with a sharp serrated knife cut into slices ½ inch
prepare the green marzipan, dust a flat surface with powdered sugar; roll out the marzipan and make a strip
about a 1/4 inch thick, to cover the side of the mold. Trim the edge and apply a thin layer of ricotta cream to
make sponge stick on to it.
the bottom and side of the mold with sponge.
Spread 1/2 of ricotta cream over the sponge; sprinkle half of the citron and chocolate chips or shavings.
Repeat as above with sponge, cream, citron, chocolate and finishing the last layer with the sponge cake.
Store overnight in the refrigerator.
Mix all the ingredients in a heat resistant bowl and beat to form a thick and uniform paste. Cook it in a double
boiler, turning continuously, until smooth and soft.
Place a dish or a cardboard on top of the mold and turn the cake upside down, carefully removing the mold and the
Pour some glaze
over the top of the cassata and with a spatula spread it into a thin layer to cover completely the top.
Let the extra
glaze overflow on the side and spread to totally cover the cake: if needed, pick up more glaze with the help
of a spatula, a little at a time, to entirely coat the side.
with candied fruits, placing a whole fruit in the center of the cassata, make a crown all around with candied
cherries and cut some fruits in four pieces and display using your imagination.