The Sicilian cassata

Finally here is the recipe of the Sicilian cassata. I had a little’ of fear to prepare this cake, the King of Sicilian pastry, so rich, particular, Baroque. First I prepared at home, in Messina, because the Sicilian ricotta has another gear. Then because I wanted everything to be really siciliano: candied fruit, Marzipan… I state that I chose to use a stick of Bronte pistachio almond paste I buy in pastry, made with 65% of almonds, instead of preparing homemade marzipan and color it green using a dye, and I don't regret it: I stretched out to a thickness of one centimetre is put around the edge of the cake and on top, which I then frosted. The tradition of Palermo, instead, plans to make a border alternating segments of sponge cake and almond paste. I followed the tradition of Messina by one layer of ricotta inside, rich and smooth. But I picked the palemitano Baroque decoration with Mandarin, oranges, figs, cherries, Citron and candied pumpkin, In addition to the icing as decoration. Is’ My first Sicilian cassata, but I'm sure – saw the result – It won't be the last. I made it for new year's Eve: Despite the devastating menu is pretty much over. You have to prepare the cake the day before and leave to rest in the refrigerator for 24 hours before enjoying the cassata, because in this sweet sponge cake Spain should not be wet, is sufficient moisture of ricotta, but it is crucial that rest for 24 hours.

Ingredients for a case of 26-28 centimeters:

a pan of Spain by 26-28 cm, for the recipe click here on the basics

for the cream cheese

  • 1 kilo of ricotta cheese
  • 500 grams of caster sugar extra fine
  • 200 grams of dark chocolate drops
  • a pinch of ground cinnamon
  • 100 grams of pumpkin into pieces
  • a tablespoon of vanilla extract

for the icing

  • 300 grams caster sugar
  • 50 milliliters of water

for the icing

  • 1 egg white
  • 150 grams powdered sugar

and still

  • a brick from 500 grams pistachio almond paste or marzipan green colored with food coloring
  • marshmallows for garnish: a whole Mandarin, cherries, pumpkin, figs, orange slices….

Put the ricotta in a colander and leave for two to three hours to lose any excess water. Then pass it twice through a sieve, until creamy silky and soft. Add the sugar, stirring until mix well, vanilla, the pumpkin cut into very small pieces and finally the chocolate chips. Refrigerate for another 2-3 hours, so that the flavors can blend to perfection.

Coat a baking sheet of 26-28 centimeters in diameter with plastic wrap. Dust with icing sugar to a sheet of parchment paper and roll out the marzipan to a thickness of one centimeter: you have to draw a strip with which cover the entire edge of the Pan, and a circle for the bottom of the cake (He then tips and will become the top). Once lined the Tin with marzipan, cut into thick slices 1 cm Spain loaf and cover with care the edges and the bottom of the cake, making sure not to leave free space between a slice and the other. Wet the sponge Spain with maraschino liqueur and place the dish in the refrigerator for an hour.

After this time, pour the ricotta in the mold and cover with the remaining slices of bread of Spain, wetting these with the rest of the wet. Cover with plastic wrap and store in the refrigerator over night.

The next day, prepare the frosting to cover the upper part of the cassata: put in a saucepan the sugar and water, bring to a boil and let Simmons plan until putting a drop of syrup on a plate and tilting, the drop remains stationary. Put the frosting in the bowl of a mixer and blend for a minute or two. Unmold the cassata cake on a plate large, remove the plastic wrap and pour the frosting over cassata spreading it as evenly as possible with the help of a spatula. Put the cake in the refrigerator for an hour again.

Prepare the icing sugar to decorate the cake by mounting a snow very firm egg whites with powdered sugar: put the mixture into a piping bag with a small nozzle and smooth and decorate the sides, the base and the top of the cake as you like. Finally, Garnish according to your imagination the surface of cake with candied fruit and with the rest of ICES. Store in the refrigerator until ready to serve.

BETWEEN THE RECIPES SWEET TRADITION OF SICILY (Click on the photo for the recipe):

Sicilian Brioches (those with Tuppo)







Sfinci di San Giuseppe







Sicilian almond pastries








Cookies ' Queen’ with Sesame








Sicilian rice fritters














Chocolate and ricotta tart







Fried sweet ravioli with ricotta (Sicilian cassatelle)








Frost of tangerines on cinnamon pastry


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alec milstein 4 April 2018 at 16:59

Just found your site – fantastic!! I have been to Sicily many times and fell in love with the food – I miss it so much!! can’t wait to try some of these recipes, and such perfect and clear explanations. Grazie mille !!

Ada Parisi 4 April 2018 at 23:12

Oh thank you so much!!! I’m so happy that you love my Sicily and my recipes! O’m always here for any question, just ssk. Have a nice day!!!! ADA

alec milstein 4 April 2018 at 23:53

Oh thank you Ada – so kind!!

Ada Parisi 5 April 2018 at 14:56

My pleasure! Cheers, ADA

Evelina 29 March 2018 at 11:45

Hi Ada, unfortunately this Easter for a last-minute mishap (Yesterday) I have to give up our beloved Sicily and stay in Rome.
Already savored the 'stuffed with meat mpanate (Lamb,fresh onions and fresh peas) Typical of my province Ragusa and cassatedde to open the oven…and so much more.
For Easter lunch, Roman wanted to try to bring a sweet Sicilian, but the cassata takes too long and hard to find ingredients high level.
I was wondering if you had a recipe of baked cassata variant. It is not very common in my area but I guess it is easier to achieve, especially faster. And forwarding the ingredient difficult to come by will, In this case, solo una buona ricotta che abbia un sapore 🙂
Thank you very much

Ada Parisi 29 March 2018 at 15:50

Hi Evelina! Even for me this year nothing Sicily, my parents came to visit me in Rome. I will prepare for Easter but certainly pastiera, cassata are baked on site, you have to search CHEESE AND CHOCOLATE TART. Is’ fast to do and you can prepare it in advance safely. Certain, the unknown is the ricotta, but mixed with sugar, chocolate and candied fruit and baked in the oven always seems good enough. For the cassata or the cannoli, where the ricotta is used in raw, It is another story… Happy Easter! ADA

Evelina 31 March 2018 at 10:46

Thank you very much!!! And Happy Easter to you too

Ada Parisi 2 April 2018 at 18:38

Thanks Evelina! Happy Birthday to You too!

Dolly December 11, 2015 at 17:20

That's why I come to peek in your recipes… don't mistake a!!! This then is from Haute Patisserie! I would try to make it, but in my house worth, because the marzipan sweets like just me, but when I find around the individual portions of cassata, I'll take it now, like now that it's almost Christmas and can be easily found. Vist!!!

Ada Parisi December 11, 2015 at 17:35

Hello Dolly! You are too good to me and overdo it! Is’ was my first cassata and decorations in ice is a little’ imperfect, but it was good! I regret not having done the slice but it was my sweet capodannno two years ago and I couldn't take her to open table. As you can see from the layer of marzipan, I put very little, Why not love him very much. You could make her little girl little girl… or being tempted by chocolate and ricotta tart, If you like sweet ricotta. I embrace you, ADA

B April 19, 2014 at 01:17

Looks beautiful and sounds delicious! Nice job and have a Happy Easter weekend. 🙂

Sicilians creative in the kitchen April 19, 2014 at 12:17

Thanks a lot! Have a happy Easter you too! ADA

ketti April 18, 2014 at 16:08

complimenti 🙂
a hug
Ketti :)))

Viola April 18, 2014 at 15:31

Beautiful, congratulations. Will do it.

Sicilians creative in the kitchen April 19, 2014 at 12:18

Hi Purple, Thanks! If you tell me how you are! best wishes and Happy Easter! ADA


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