🇮🇹 Italy · Dessert
Cassata Siciliana (Sicilian Ricotta Cake)
By eatmundo · July 7, 2026
A lavish and colorful Sicilian masterpiece, Cassata Siciliana is a rich sponge cake soaked in liqueur, layered with sweetened ricotta cheese, candied fruit, and chocolate, then covered in marzipan and elaborate icing. A true festival of flavors and textures.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the ricotta cream: press 500g of fresh sheep's milk ricotta through a fine sieve or blend until perfectly smooth. Mix with 150g of caster sugar, 75g of diced candied fruit, and 50g of chocolate chips. Cover and chill for at least 30 minutes to firm up.
- 2
Line a 20cm (8-inch) round springform pan or a cassata mold with cling film, ensuring plenty of overhang. Slice 200g of sponge cake (Pan di Spagna) into 1cm (0.4-inch) thick strips. Brush the inner sides of the mold with a syrup made from 50ml water, 50g sugar, and 2 tablespoons Grand Marnier (or orange juice for alcohol-free).
- 3
Arrange the sponge cake strips around the sides of the mold, pressing gently to adhere. Cut a round piece of sponge cake to fit the bottom of the mold and place it there. Brush all the sponge cake with the remaining syrup.
- 4
Spoon the chilled ricotta cream into the cake-lined mold, pressing it down lightly to fill any gaps. Level the surface with a spatula. This ensures a neat appearance and even slices later.
- 5
Cover the ricotta filling with another layer of sponge cake, pressing down gently. Cover the mold tightly with the overhanging cling film and refrigerate for at least 4 hours, or preferably overnight, allowing the cake to set and flavors to meld.
- 6
Prepare the marzipan: if your marzipan isn't already green, knead 300g of marzipan with a few drops of green food coloring until uniformly colored. Roll out the marzipan on a surface dusted with icing sugar into a circle large enough to cover the top and sides of the cake.
- 7
Unmold the cassata onto a serving plate, carefully peeling off the cling film. Drape the rolled marzipan over the cake, pressing it gently to conform to the shape. Trim any excess marzipan from the base.
- 8
For the royal icing, mix 200g icing sugar with a few tablespoons of water until you get a thick, smooth consistency. Drizzle decoratively over the marzipan. Decorate with the remaining candied fruit (e.g., glazed cherries, orange peel) to create a vibrant, traditional Sicilian design. Chill until serving.
Frequently Asked Questions
What type of ricotta should I use for Cassata Siciliana?+
For an authentic taste, use fresh sheep's milk ricotta. If unavailable, well-drained cow's milk ricotta can be used, ensuring it's firm and not watery.
Can I make Cassata Siciliana without alcohol?+
Yes, you can substitute the Grand Marnier in the syrup with orange juice, ensuring the cake is still moist and flavorful without the alcohol.
How long does Cassata Siciliana need to chill?+
It needs at least 4 hours to set properly, but for the best flavor and texture, chilling overnight is highly recommended.
How do I prevent the marzipan from cracking when covering the cake?+
Ensure your marzipan is at room temperature and well-kneaded before rolling. Roll it to an even thickness and handle it gently as you drape it over the cake.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
