Cassata Siciliana is a show-stopping dessert with origins in Sicily. This traditional cake features a moist sponge cake layered with a creamy ricotta filling and studded with candied fruit. It’s then covered in a vibrant green marzipan shell and decorated with intricate designs, making it a real feast for the eyes and the taste buds!
The History of Cassata Siciliana
Cassata Siciliana has a rich history dating back centuries. Some believe it originated in Palermo during the 10th century when Sicily was under Arab rule. The use of ricotta cheese, candied fruit, and marzipan points to the diverse culinary influences that shaped this unique dessert.
Making Your Own Cassata Siciliana: A Step-by-Step Guide
While it might look intimidating, Cassata Siciliana is surprisingly approachable to make at home. Follow this step-by-step guide, and you’ll be wowing your friends and family with this iconic Sicilian treat!
Ingredients You’ll Need
- 19 ounces sponge cake (ladyfingers or pound cake work well)
- 14 ounces sheep’s milk ricotta cheese
- 7 ounces powdered sugar
- 8 ounces candied fruit
- 0.35 ounces dark chocolate
- Green food coloring
- 2 egg whites
- 1 lemon
- 7 ounces granulated sugar
Making the Cassata
- Prepare the Ricotta Filling: First, you need to make the creamy ricotta filling. Push the ricotta through a fine-mesh sieve into a large bowl. This will create a smooth, velvety texture. Next, add the powdered sugar, 7 ounces of chopped candied fruit, the grated dark chocolate, and a dash of vanilla extract (if desired). Stir everything together until well combined. Cover the bowl and place it in the refrigerator to chill.
- Prepare the Sponge Cake: If you’re not using store-bought sponge cake, now’s the time to bake one according to your favorite recipe. Let it cool completely. Once cool, cut the sponge cake into thick slices.
- Assemble the Cassata: Line a springform pan with parchment paper. Arrange the sponge cake slices around the bottom and sides of the pan, creating a “shell” for the filling. Pour the chilled ricotta mixture into the sponge cake shell and spread it evenly. Top it off with a disc of sponge cake to create a lid. Refrigerate the cassata for several hours to allow the flavors to meld and the cake to firm up.
- Make the Icing: While the cassata chills, prepare the icing. In a saucepan, combine the granulated sugar and lemon juice. Heat over low heat, stirring frequently, until the sugar dissolves and the mixture begins to thicken.
- Add the Egg White and Coloring: Quickly whisk in the egg whites and continue stirring until the icing is glossy and smooth. Remove the pan from the heat and stir in a few drops of green food coloring to achieve the desired shade of green.
- Decorate and Serve: Carefully remove the chilled cassata from the springform pan. Pour the green icing over the cake, ensuring it coats the entire surface. Let the icing set slightly before decorating the cassata with the remaining candied fruit. Slice and serve your stunning Cassata Siciliana!
Cassata Siciliana: Tips and Variations
- Sheep’s milk ricotta is traditional for this recipe, but you can use cow’s milk ricotta if you prefer.
- For a boozy kick, you can soak the sponge cake in a liqueur like rum or Marsala wine before assembling the cassata.
- If you can’t find marzipan, you can use fondant to cover the cake.
Nutritional Information and Dietary Considerations
Cassata Siciliana is a rich and decadent dessert, so it’s best enjoyed in moderation. The nutritional values will vary depending on the specific ingredients used, but it is generally high in sugar and calories. This recipe is vegetarian. However, it is not vegan or gluten-free.
Enjoy Your Cassata Siciliana!
Making Cassata Siciliana is a labor of love, but the results are definitely worth the effort. This impressive cake is sure to be the star of any special occasion! Enjoy!
