Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Sicilian Cassata – A Delicate Ricotta Tart with Timeless Charm
Discover baked Sicilian cassata — a gently sweet ricotta tart enriched with dark chocolate and candied fruit, perfect for spring and beautifully rooted in Sicilian tradition.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 150 g butter
- ✓ 500 g sheep’s ricotta
- ✓ 400 g caster sugar
- ✓ 2 eggs
- ✓ 1 sachet baking powder
- ✓ Candied fruit
- ✓ Dark chocolate flakes
- ✓ 1 sachet vanilla powder
- ✓ Icing sugar
📊 Nutritional Information
Baked cassata is one of Sicily’s most understated treasures — a gentler, lighter cousin of the famously ornate cassata decorated with candied fruit. Traditionally enjoyed during the Easter season but now baked all year round, it brings together soft pastry, silky ricotta and little jewels of candied fruit in a dessert that feels both rustic and celebratory.
At the heart of the recipe is sheep’s ricotta, which lends the filling a delicate creaminess, beautifully balanced by dark chocolate and fragrant vanilla. It’s the kind of dessert that suits spring days perfectly — fresh yet indulgent, simple yet deeply rooted in Sicilian pastry heritage.
👨🍳 Preparation
- 1
Mix the ricotta with 400 g of caster sugar until smooth and creamy.
- 2
Add the dark chocolate flakes, candied fruit and vanilla powder. Stir well and chill.
- 3
To make the pastry, soften the butter in a bowl and beat in 200 g of sugar until pale and fluffy.
- 4
Add the baking powder and the eggs, one at a time, mixing well.
- 5
Gradually incorporate the flour until a firm dough forms. Shape into a ball and chill for a couple of hours.
- 6
Divide the dough into two portions, one slightly larger than the other. Roll out the larger piece and use it to line a buttered 25 cm cake tin, covering the base and sides.
- 7
Spoon the ricotta filling into the tin and level the surface with a spatula.
- 8
Roll out the remaining pastry and place on top to seal.
- 9
Bake in a preheated oven at 180°C for 30 minutes.
- 10
Remove from the oven, dust with icing sugar and decorate with a little cocoa powder if you wish.
💡 Tips and Variations
For an even richer filling, add a handful of white chocolate chips. For a brighter, citrusy flavour, stir grated orange zest into the ricotta cream.
📦 Storage
- • Store in the fridge for up to 3 days.
- • You can freeze the baked cassata for up to 1 month.
- • Warm in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Pair this baked cassata with a glass of Marsala Superiore Riserva Rubino Secco, served at 8–10°C — a wonderful match for the ricotta and dark chocolate.
Thank you for choosing to prepare my baked cassata. I’m certain this traditional Sicilian dessert will win over you and your guests — a true celebration of ricotta, pastry and timeless island flavours.
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