The Cassata Sicilian cake isn’t just a dessert. It’s a statement. It’s layers of flavor packed into something that looks almost too pretty to eat—almost.
I still remember the first time I tried cassata. I was in Palermo, strolling down a market alley, half-lost and fully hungry.
A sweet older woman handed me a slice wrapped in wax paper, smiled, and said something about it being “la regina delle torte” (the queen of cakes). I didn’t argue. One bite in, and I was hooked.
Now, let me show you how to bring this Italian classic into your own kitchen—no passport required.
What is Cassata Siciliana?
Cassata is a traditional Sicilian cake made with sponge layers soaked in liqueur or fruit juice, filled with sweetened ricotta (just like cannoli), and dotted with candied fruits.
It’s often wrapped in green marzipan and topped with more fruit and icing. Sounds rich? It is. But it’s worth every forkful.
This is one of those Italian pastries that wears its history on its sleeve—Arab influences in the sugar and citrus, Norman touches in the sponge, and good old Italian drama in the final presentation.
Ingredients You’ll Need
For the Sponge Cake:
- 6 large eggs
- ¾ cup sugar
- 1 cup cake flour (sifted)
- 1 tsp vanilla extract
- Pinch of salt
For the Ricotta Filling:
- 2½ cups ricotta cheese (drained overnight)
- 1 cup powdered sugar
- ½ tsp cinnamon
- ½ tsp orange zest
- ½ cup dark chocolate (finely chopped or mini chips)
- ⅓ cup candied citrus peel (finely chopped)
For Assembly:
- 1 cup orange juice or sweet liqueur (like Marsala or Grand Marnier)
- 12 oz marzipan (optional, for wrapping)
- Green food coloring (if using marzipan)
- Candied fruit slices (for garnish)
- Powdered sugar glaze (½ cup powdered sugar + 2 tbsp milk)
How to Make Cassata Siciliana
Step 1: Make the Sponge
Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round pan.
Beat the eggs, sugar, and vanilla until light and tripled in volume—about 7–8 minutes with an electric mixer. Gently fold in the sifted flour and salt using a spatula.
No rushing here. Bake for 25–30 minutes or until the top springs back. Let it cool completely, then slice into 2 or 3 horizontal layers.
Step 2: Sweeten the Ricotta
Drain the ricotta well. I mean, really well. Then mash it up with powdered sugar until smooth. Stir in orange zest, cinnamon, chocolate, and candied fruit. Taste test? Absolutely.
Step 3: Marzipan Layer (Optional, but Traditional)
If you want to go full Sicilian, dye your marzipan with a few drops of green food coloring. Roll it out thin between parchment sheets, then use it to line the sides of your cake pan. It gives the cassata its signature look.
Step 4: Assembly Time
Line the bottom of a springform pan with parchment. If using marzipan, line the sides now.
Place the first sponge layer at the bottom. Brush generously with juice or liqueur. Spread half of the ricotta filling. Repeat. Finish with the final sponge layer.
Cover and refrigerate for at least 4 hours—overnight is better.
Step 5: Glaze and Decorate
Once chilled, unmold the cake. Drizzle with the simple glaze and decorate with candied fruits like cherries, oranges, or citron. That’s your moment to get artsy.
What Makes This Italian Cake Special?
Besides being absolutely gorgeous, cassata Siciliana hits every sweet note. Creamy. Citrusy. Chocolaty. With that slight crunch from the candied peel, it’s a full-on texture party.
This isn’t some last-minute dessert. It’s the kind you make when you want to wow—Easter, birthdays, or those Sunday dinners that deserve something dramatic.
Tips for Trying Cassata at Home
- Chill before serving: Cassata tastes better cold. Let those flavors mingle.
- Use quality ricotta: Skip the watery stuff. If it looks more like yogurt, keep draining.
- Don’t skimp on soak: The sponge needs that moisture to balance the richness.
- Make ahead: Cassata holds up beautifully overnight.
- Decorate with contrast: Use bright, jewel-toned fruits to create visual drama against the white glaze or green marzipan.
- Go mini: Make smaller versions in ramekins or silicone molds for easy serving—and let’s face it, they’re adorable.
Cassata vs Cannoli
They share a ricotta-based filling, but cassata is a celebration cake. Cannoli is a street snack. One gets invited to weddings, the other tags along to lunch.
Final Thought
If you’re exploring Italian desserts, the cassata Sicilian cake is a solid contender. It’s the kind of dessert that feels like a centerpiece and tastes like a memory.
Whether you’re serving it up for Easter, surprising someone on their birthday, or just trying something new because your kitchen deserves an Italian holiday—this is your recipe.
Stay curious. Stay sweet.
Cassata Sicilian Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan.
- Beat eggs, sugar, and vanilla until light and fluffy (about 7–8 minutes).
- Gently fold in sifted flour and salt using a spatula.
- Pour into the pan and bake for 25–30 minutes.
- Cool completely, then slice into 2–3 horizontal layers.
- In a mixing bowl, combine drained ricotta and powdered sugar.
- Stir in cinnamon, orange zest, chocolate chips, and candied citrus.
- Mix until smooth and creamy.
- Knead green food coloring into marzipan.
- Roll it out between two sheets of parchment paper.
- Line the inner sides of your cake ring or springform pan with it.
- Line the bottom of the pan with parchment.
- Place the first layer of sponge at the base.
- Brush with juice or liqueur until evenly soaked.
- Spread a thick layer of ricotta filling.
- Repeat for the next layer(s).
- Finish with sponge layer on top.
- Cover and refrigerate for at least 4 hours (or overnight).
- Unmold the cake.
- Drizzle glaze over the top.
- Decorate with colorful candied fruits.
- Chill again if needed before serving.
Notes
- Make sure the ricotta is well-drained, or your filling will be watery.
- Don’t skip chilling the cake — the flavors and texture improve with time.
- You can make mini versions in ramekins for easy serving.
- If you skip marzipan, you can line the pan with acetate strips or just press layers gently into a lined cake ring.
Frequently Asked Questions
What does cassata mean?
It likely comes from the Arabic word “qas’ah,” meaning a bowl. Fitting, since the cake was traditionally molded in a rounded pan.
Can I make cassata without alcohol?
Absolutely. Orange juice or even almond syrup works as a soak.
How long does cassata last?
Up to 4 days in the fridge. In fact, it’s better the next day.
Is cassata Siciliana always green?
Nope. The green marzipan is traditional, but some skip it entirely or opt for natural tones.
Can I freeze it?
You can freeze it fully assembled (minus the glaze). Just wrap it tightly and use within a month.
What’s the best time of year to make cassata?
Easter is traditional in Sicily, but honestly? Whenever you crave it.
What’s the difference between cassata and Casada cake?
“Casada” is often used in non-Italian regions to refer to a simplified or adapted version. Traditional cassata is Sicilian, layered, and filled with ricotta.
