Cassata Siciliana

Cassata is more than just a dessert—it’s a love letter to Sicily, layered with sponge cake, sweet ricotta, candied fruit, and marzipan. It’s the kind of cake that feels like a celebration even when there’s no occasion. I made mine at home, inspired by time spent on the Sicilian coast, where every meal feels sacred and every sweet bite carries a story. This version is simple enough to recreate but still holds that sense of grandeur and tradition. A joyful, jewel-toned finale to any table.

Note: 

This recipe is best prepared over the course of three days to ensure the cake sets properly and holds its shape beautifully. Be sure to read through each step before you begin.

Yield 10-12 Servings

Mis en Place

Sponge Cake

6 large eggs

150 G Granulated Sugar

100G Cake Flour

50G Cornstarch

Zest of One Orange

A Pinch of Salt

Ricotta Filling

650 G Ricotta Cheese, I prefer the brand Nonno Nanni

200 G Granulated Sugar

100G Chocolate Chips

30 G Candied Orange Peel, chopped

Pinch of Cinnamon

Marzipan

200 G Almond Flour

200 G Powdered Sugar

10 G Honey

30-50 G Water

Green Food Colouring, I used Spruce Green by Sugarflair

Royal Icing

285 G Powdered Sugar

45 G Meringue Powder

Water

Variety of Candy Fruits

Optional: Amaro of your choice

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Method

Day 1

Step 1

Make the Sponge Cake

Line a 9" springform pan with parchment paper and lightly butter the sides.

Set aside.

Preheat your oven to 375°F.

In a stand mixer, beat the eggs, sugar, and salt on medium-high until they reach ribbon stage.

It should look light, pale, and voluminous, falling in a thick ribbon when you lift the whisk

(this takes about 10–15 minutes).

While that’s whipping, finely zest your orange, being careful to avoid the bitter white pith.

Once the eggs are ready, add the zest and give it a quick mix.

Sift the flour and starch together, then gently fold it into the egg mixture in stages, mix just until it’s incorporated. Be sure not to over mix or deflate the batter.

Pour the batter into your prepared tin and bake for 10 minutes, then reduce to 350°F and

bake another 5 minutes.

It’s done when a toothpick comes out clean.

Let the cake cool completely on a wire rack.

Once cool, wrap it well in cling film and refrigerate overnight.

Step 2

Make Ricotta Filling

Place a colander over a bowl and line it with cheesecloth.

Scoop the ricotta into the cloth, then gather the corners and gently press to drain out the whey.

I like to apply a little pressure, then let it rest for a few minutes before pressing again.

I did this process about three times to ensure all the excess liquid is removed.

Once the ricotta is drained, transfer it to a clean bowl.

Add the sugar, cinnamon, chocolate chips and chopped orange peel and mix everything together.

Cover with cling film and refrigerate overnight to let the flavours meld.

Step 3

Make Marzipan

In a bowl, combine the ground almonds, powdered sugar, honey, and water.

Mix everything together until it starts to come together.

Check the consistency of your marzipan—if it’s too crumbly, add a little more water.

The amount of water you need depends on how dry your almonds are, so don’t be afraid to adjust as you go.

Once it’s looking smooth, add the green food colouring.

Knead the marzipan until it’s a smooth, even green.

Adjust the colouring to your liking to get the perfect shade.

Form the marzipan into a cylinder, cover with plastic wrap and leave in a cool dry place overnight.

Day 2

Step 1

Line the inside of your mould with plastic wrap and set it aside.

Dust your work surface with a little powdered sugar and roll out the marzipan to about 6 mm/.3" thick.

You’ll likely have a bit left over.

Trim one edge of the marzipan with a knife to get a clean line, this will be the side that touches the base of the pan. To line the mould, you can roll the marzipan into a spiral (like a snail) and unroll it gently into place for a neat finish. Trim off any excess marzipan and press the seam well to seal.

Step 2

Using a serrated knife, carefully slice the sponge cake into two even layers, each about .5" thick.

Place the first layer of sponge into the mould and gently press it into place.

Lightly brush the surface with a mixture of amaro and water.

I used the brand Amara.

Step 3

Put all the ricotta filling into the mould, smooth the surface.

Place the other disc of sponge cake on top of the filling and adjust.

Again brush the top surface with the diluted amaro.

*Note: The sponge won’t reach the very top edge of the pan so I trimmed the marzipan band down to match the height of the cake. That way, once it’s removed from the mould, the top sits nice and level.

Cover tightly with plastic wrap and refrigerate for 12-24 hours.

Day 3

Step 1

Make Royal Icing

In a stand mixer fitted with the paddle attachment, combine the meringue powder and powdered sugar.

Gradually add water, mixing until the icing reaches a thick, fluffy consistency, similar to shaving cream.

Step 2

Assembly

Remove the cake from the springform pan and invert onto serving plate.

Thin a small amount of royal icing with water until it reaches a flood consistency—

when you lift the icing and let it fall back into the bowl, it should smooth out completely by the count of ten. This is the same technique used in cookie decorating for that silky, glass-like finish.

Spread a generous layer of royal icing over the top of the cake, using a spoon or offset spatula to gently work it toward the edges. Let the icing dry completely if time allows in the refrigerator, roughly a few hours.

Step 3

Decorate the top of your cassata however you choose.

I used a variety of piping tips to create the design with royal icing.

Traditionally, the cake is topped with a variety of candied fruits.

Serve chilled.