Cassata Siciliana (Ricotta and Marzipan Cake)
Why this recipe works
- Layered Sicilian flavours: Sweet ricotta, dark chocolate, citrus, almond marzipan and pistachios create the recognisable balance of richness, fragrance and nuttiness.
- Smooth ricotta filling: Sieving the ricotta gives the filling a finer texture, helping it set neatly inside the sponge and marzipan layers.
- Designed to chill: The cake needs time in the fridge to firm up, so it can be assembled ahead and sliced cleanly when ready to serve.
Get the most out of this recipe
Timing notes
- Allow enough chilling time: The cassata needs at least a few hours in the fridge so the ricotta firms and the cake unmoulds cleanly.
- Cool the sponge fully: Filling the cake while the sponge is still warm can soften the ricotta and make the layers harder to handle.
- Good the next day: A night in the fridge helps the flavours settle, though the glaze may soften slightly as it sits.
Ingredient notes
- Choose good ricotta: Use fresh, well-drained ricotta for the cleanest flavour and a filling that holds its shape.
- Use pliable marzipan: Marzipan that rolls without cracking makes it easier to line the tin smoothly and create a neat outer shell.
- Pistachios add contrast: Chopped pistachios cut through the soft cake, creamy filling and sweet glaze with a little crunch.
Common mistakes
- Do not overwork the sponge: Fold the flour in gently and stop once incorporated; too much mixing knocks air from the whisked eggs.
- Avoid wet filling: Ricotta that has not been drained or sieved can make the centre loose and harder to slice.
- Do not rush unmoulding: Unmould only once the assembled cake feels firm, otherwise the marzipan and ricotta layers may shift.
Authenticity notes
- Classic structure: Cassata is recognised for its combination of sponge, sweet ricotta and an almond-based outer layer.
- Decorative finishes vary: Many versions are more elaborately decorated with candied fruit, while this version keeps the finish simpler with glaze and pistachios.
Equipment you'll need
Ingredients
Sponge
Ricotta filling and assembly
Glaze and finish
Instructions
- Heat the oven to 170°C (340°F). Lightly butter a 20 cm cake tin and line the base with baking paper.
- Sift the cake flour into a bowl and stir in the salt. In a stand mixer, whisk the eggs and granulated sugar for 6 to 8 minutes until very pale, thick and ribboning, then whisk in the vanilla extract.
- Sift the flour over the egg mixture and fold gently until no dry patches remain. Pour into the tin and bake for 22 to 28 minutes until golden and springy to the touch.
- Cool the sponge in the tin for 10 minutes, then turn out onto a rack to cool completely. Once cool, slice the sponge horizontally into 2 even layers.
- Press the ricotta through a sieve into a mixing bowl, then whisk in the icing sugar and dried orange zest until smooth. Fold in the dark chocolate chips.
- Roll the marzipan between two sheets of baking paper into a large circle, about 3 mm thick. Line a clean 20 cm cake tin with the marzipan, pressing it into the base and sides and leaving a slight overhang.
- Place one sponge layer into the marzipan-lined tin and press gently to fit. Spoon in the ricotta filling, level the top, then add the second sponge layer and press lightly.
- Fold the marzipan overhang over the top to neaten the edges. Chill for at least 3 hours until firm enough to unmould cleanly.
- Turn the cassata out onto a serving plate so the marzipan is on the outside. Mix the icing sugar with the water to a thick, pourable glaze, then spoon over the top and nudge it to the edges so it drips slightly.
- Finely chop the pistachios and scatter over the glaze before it sets. Chill for 10 minutes to set the glaze, then slice with a warm knife.
Recipe notes
Tips
- For the smoothest filling, drain the ricotta in a sieve for 30 to 60 minutes before sieving, so the cassata sets neatly.
- When folding the flour into the whisked eggs, use a light hand and stop as soon as it is incorporated to keep the sponge airy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs where available.
Substitutions
- Replace the dried orange zest with lemon zest for a brighter citrus note.
- Replace the pistachios with almonds for a similar crunch and a milder flavour.
- Replace the dark chocolate chips with mini chocolate chips for a more even distribution through the filling.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge and slice straight from chilled for clean portions. The glaze may soften slightly over time, but the flavour improves after a night’s chilling.
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Recipe overview
- Servings: 10 servings
- Total time: 5h (1h active)
- Difficulty: Advanced
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Pistachios
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