Sicilian cassata

The recipe of the day is a Sicilian Easter specialty, cassata. It comes a little late, but it will always be possible to prepare it next year or why not have fun outside the Easter holidays.

In reality, I had planned to make this cassata well before Easter and to give you the recipe, but the days went by way too quickly. I finally prepared it just before leaving for the weekend.
My cassata consists of a sponge cake and a delicious filling made from ricotta, candied citrus peel and chocolate. For the decoration, I wasn’t very inspired and I stuck to tradition and sobriety. Finally, I really like this retro side.

It is a very simple cake to make and really very pleasant to eat that we really appreciated.

Sicilian cassata:

Genoese:
(according to A.muses mouth)


3 eggs
75g sugar
90g flour
1 well-shaved tsp baking powder

Preheat the oven to 180°C.


Separate the whites from the yolks.
Mix the flour and yeast.


In a bowl, whip the whites.
When they are frothy, slightly increase the speed and add the sugar spoon by spoon. This way you will get a very nice meringue.
Add the yolks and whisk briefly.
Add the flour/yeast mixture. Whisk for a few more seconds, just long enough to mix everything together.


Pour the batter into a 20cm mold.

Bake for 20 minutes.

When it comes out of the oven, turn the cake out onto a wire rack and let it cool down before gently unmolding it.
Let cool completely.

Trim:

500g ricotta
70g icing sugar
1 vanilla pod
100 g candied citrus fruits (oranges, lemons, citron, etc.)
50 g of chocolate (Guanaja)
2 tsp Grand Marnier

The day before, pour the ricotta into a strainer and let it drain.

The same day, mix the drained ricotta, icing sugar, vanilla seeds, Grand Marnier and chopped citrus fruits and chocolate.
To mix together.

Cut the cold sponge cake in half (video) and garnish with ricotta mixture.
Place the whole in an adjustable circle lined with rhodoïd and pack well.

Leave to cool for a few hours.

Decoration:

150g icing sugar
2 tbsp lemon juice
10/20g of water
100g green marzipan
candied fruit

Mix the icing sugar and lemon juice.
Gradually add a little water so that the glaze is runny enough to cover the sponge cake.

Unmold the sponge cake and put it on a wire rack.
Pour the frosting over it and let it drip down the edges.

Roll out the marzipan so as to have a strip of 4 cm the size of the sponge cake.
Arrange it around the cake, on the icing that has not yet set.

Decorate with candied fruit.

To finish: I thank you for all your comments left on the previous article. There is no need to worry, I will continue to publish all the recipes that I like and that I want to keep. This is what ensures the variety of the blog and I wouldn’t change that for the world.


My candied fruits come from cruzilles, master confectioner in Auvergne. I was lucky enough to receive a whole assortment of their products. Unfortunately, not all of them are on their sales site.


For the decoration of the cassata, you can also skip the marzipan. At this point, you may need to add a little more frosting to cover the edges well.

Leave a Comment