Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Baking / CASSATA SICILIANA

CASSATA SICILIANA

March 30, 2013 By Manu 17 Comments

Cassata Siciliana

Happy Easter everyone!!!  Today I want to share with you my family’s recipe for the most iconic Sicilian cake: Cassata!  It is a delicious dessert made with sponge cake, filled with sweet ricotta and chocolate and decorated with candied fruits and royal icing.  Even though nowadays you can buy a cassata throughout the year, it is traditionally eaten at Easter.  It is a very ancient cake and it has been influenced by the different people who ruled the island over many centuries.  You can clearly see the Arab influence in ingredients such as almonds and citrus and the Spanish influence in the use of chocolate (that was brought form Latin America) and sponge cake (which in Italian is called “Pan di Spagna” – Spanish Bread, to underline the fact that it was introduced in Italy by the Spaniards). When it was invented, it was just a “baked ricotta cake” made with pastry dough.  The use of marzipan was introduced after 1100 when the nuns of the Palermitan convent of Martorana started making marzipan (known is Sicily as “martorana”).  Not only… the curvy and “heavy” decoration is clearly influenced by the baroque style of the 1600’s which is well represented in Sicily!  As for the name, some people say it is derived by the Arabic word حوض (qas’at) which means basin/bowl (probably for the “bowl” it is made in), while others think it comes from the Latin caseum which means cheese, being that it is filled with sweet ricotta cheese. On a more personal level, this cake represents family to me.  Cassata has been the cake of choice for many special family celebrations and we always used to have it for Christmas or Easter, whenever we were able to spend such special occasions in Sicily with our relatives.  It is also my nonno’s favourite sweet and he would sometimes ask my parents to make it for him.  I have made this cassata for Christmas when my parents were here… I wanted to post about it then, but my dad told me to wait till now as it is traditionally eaten for Easter and not Christmas.  It was hard… but the wait is finally over, so let me leave you to it… the queen of Sicilian sweets: Cassata!

Cassata Siciliana

Cassata Siciliana
5 from 4 votes
Print

Cassata Siciliana

The recipe for the most iconic Sicilian cake: Cassata Siciliana!

Course Dessert
Cuisine Italian
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Author Manuela Zangara

Ingredients

Rum Syrup

  • 40 gms – 1.4 oz. water
  • 35 gms – 1.25 oz. sugar
  • 40 gms – 1.4 oz. Rum if your Rum is about 40% alcohol

Marzipan

  • 50 gms – 1.75 oz. almond meal
  • 50 gms – 1.75 oz. icing sugar
  • A few drops of almond extract
  • Green liquid food colour
  • Water little

Sweet Ricotta Filling

  • 800 gms – 1.75 lbs. ricotta traditionally sheep’s milk ricotta, but I cannot fnd it here!
  • 480 gms – 1 lb. sugar
  • 70 gms – 2.5 oz. dark chocolate chips

Assembling the Cassata

  • 1 x 24 cm – 9.5 inch sponge cake sliced horizontally into 3 discs
  • 100 gms – 3.5 oz. green marzipan
  • Rum syrup
  • Sweet Ricotta Filling

Decoration

  • Glassa fondente made with 300 gms – 10.5 oz. icing sugar and a little water
  • Royal Icing
  • Candied fruits cherries, red and green pears, half a mandarin, zuccata – Sicilian candied pumpkin
  • Silver Cachous

Instructions

  1. Start by baking your sponge cake. You should do this a couple of days before you need to assemble the cassata as it needs to be a bit stale or the cassata won’t hold its shape.
  2. You can find the recipe for the sponge cake I made, here.
  3. The day before you assemble the cassata, make the filling. This is essentially the same filling we use for cannoli. You can find the recipe I made, here.
  4. The day you want to assemble the cassata, you can make the Rum syrup and marzipan.
  5. To make the Rum Syrup, mix the water and sugar in a small pot and put it on the fire. When it boils, put the fire off, add the rum and let the syrup come back to room temperature.
  6. To make the marzipan, mix all the ingredients together and add a little bit of cold water (do this 1 tbsp at a time as you will not need much!). Mix well and knead until you get a smooth dough. Keep it wrapped in cling wrap until you are ready to use it.
  7. Now, you should be all set to assemble it!
  8. Take the cassata mould and layer it with some cling wrap (this will make it easy to unmould). Take one of the sponge cake discs and cut it so it fits at the bottom of the mould. Now roll the marzipan and cut out trapezoid shapes. Make sure they are all the same size (I made 7). Use the marzipan trapezoid shapes to cut out the same shaped pieces of sponge cake (I made another 7 pieces).
  9. Now place the 7 pieces of marzipan and the 7 pieces of sponge cake in the mould (make sure to alternate them), like in the picture.
  10. Brush a little rum syrup all over the sponge cake disc and sides (do not put too much or the cassata will tear, you just need a thin layer to soften it).
  11. Fill with the sweet ricotta and chocolate cream. Make sure you fill the mould completely (be generous!). Cover with the remaining disc of sponge cake and press it down well. Level the sides, if needed, and cover completely with cling wrap. Put a big enough flat plate on the top, so it acts as a weight on the cake. Remember, the cassata has to be “pressed”, so keep it in the fridge overnight with some weight on the top.
  12. The next day, you can unmould it and decorate it.
  13. After unmoulding it, make the glassa fondente. Mix the icing sugar and a little bit of water in a small pot. I made this for the first time, so I did not manage to measure the exact amount of water needed, but the glaze needs to be smooth, fluid and “creamy” and still be white. If you put too much water, it will not be thick enough to cover the sponge cake! And if you put too little water, it will not be smooth! So, I suggest you look at the glaze in the picture and add water little by little (it is easier to add than to remove!). After you mix it well, put the pot on the fire and bring to a simmer (keep stirring!). As soon as it starts simmering, put the fire off and pour it over the top of the cassata.
  14. WARNING: this glaze solidifies very fast, so you need to have everything ready and work quickly! Let the excess glaze overflow from the top to the sides of the cassata and quickly smooth it out with a spatula (from the sides only)! NOTE: If you can (which means, if you have worked very fast and the glaze is still fluid), instead of making it overflow onto the sides, you can apply it with the spatula ONLY on the sponge cake pieces, leaving the marzipan uncovered, for a brighter green.
  15. Let it dry in the fridge for about 1 hour, then cut out the candied fruits and decorate the top of the cassata with it.
  16. Now, for the final touch! Make some Royal icing (you can find my recipe here) and decorate the sides and top of the cassata using a piping cone made with baking paper. 
  17. Add some silver cachous.
  18. Let it set completely before serving it!

 

Cassata Siciliana

Cassata Siciliana

Cassata Siciliana

Share

Related Posts:

  • PESCHE DOLCI ALLA SICILIANA
  • Baked Nutella Iris
  • Marzipan Lambs
  • Migliaccio
  • MIFFY CHOCOLATE COOKIES

Filed Under: Baking, Cakes, Christmas, Desserts, Easter, Italian, Regional Italian Dishes, Special Occasions, Tea Time Tagged With: baking, cake, candied fruits, chocolate, dessert, Easter, icing, Italian, Regional Italian Dishes, ricotta, royal icing, rum, Sicilian, Sicily, special occasion, sponge cake, sweets

« HOT CROSS BUN CUPCAKES
GARAM MASALA AND PRESERVED LEMON HUMMUS »

Comments

  1. Maureen says

    March 30, 2013 at 9:30 pm

    How beautiful and such a wonderful way to celebrate Easter. I’ve only ever had the frozen version of cassata. I look forward to trying this one myself.

    Reply
  2. DanielaC. says

    March 31, 2013 at 10:17 am

    Hi Manuela! This Cake is a Masterpiece!!! Load not only of sugar but also of History! Thanks for sharing it and Happy Easter to all! Buona Pasqua a tutti…e grazie!!! Daniela

    Reply
  3. Lora @cakeduchess says

    April 1, 2013 at 10:09 pm

    I’m in love with your gorgeous cassata, Manu. You know I was there this January. Friends came to visit us from Palermo and they explained it was from the best bakery in Palermo. There was a huge discussion about what was wrong with it. It wasn’t as perfect as it usually is. I was totally content with every bite. I would love to try your recipe. sei troppo brava.xx

    Reply
  4. Giulietta | Alterkitchen says

    April 2, 2013 at 1:02 am

    Your cassata is simply amazing! Beautiful, perfect.
    Happy Easter, Manu! 🙂

    Reply
  5. Nuts about food says

    April 2, 2013 at 9:08 pm

    That is one incredible looking cassata: I love the decoration… traditional yet with an original touch that differentiates it and makes it even more elegant and stunning than the cassatas you see here in the pastry stores.

    Reply
  6. Silvia says

    April 3, 2013 at 10:03 pm

    This is MAGNIFICENT! Brava Manu!

    Reply
  7. Puja says

    April 6, 2013 at 12:43 pm

    Wow! That is so beautiful.

    Reply
  8. Paul Sanfilippo says

    February 23, 2014 at 2:59 pm

    Manu, great cake! I was wondering where you bought the pan to form the cassata and where you get the candid fruit. I’ve tried making it myself but there seems to be something missing and doesn’t quite turn out the same.
    Thank you,
    Paul

    Reply
  9. Theresa Z says

    April 21, 2014 at 12:48 am

    You are truly an artiste!

    Reply
  10. penelope says

    December 16, 2015 at 9:26 am

    where can I buy a Cassata pan?

    Reply
    • Manu says

      December 16, 2015 at 9:44 am

      I am not sure where you live… I got mine from Italy, but if you go to an Italian food store that also sells kitchenware, you may be able to find it. Or you could look online… I found this on Amazon.it http://www.amazon.it/s/ref=nb_sb_noss?__mk_it_IT=%C3%85M%C3%85%C5%BD%C3%95%C3%91&url=search-alias%3Dkitchen&field-keywords=cassata%20teglie

      Reply
      • Amanda says

        November 23, 2016 at 7:32 am

        Hi 🙂 I’m just wondering how the neat little clearish gel petal shapes on top are made?

        Reply
        • Manu says

          November 23, 2016 at 8:33 am

          Hi Amanda. Those are slices of “zuccata” – candied pumpkin. 🙂

          Reply

Trackbacks

  1. Palermo Guide - Italy says:
    November 6, 2015 at 6:03 pm

    […] Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci […]

    Reply
  2. Trapani, Erice and Segesta Guide - Italy says:
    November 21, 2015 at 10:14 pm

    […] Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci […]

    Reply
  3. Sicílie - co ochutnat (regiony Trapani a Palermo) - 2. díl - Za chutí do světa says:
    April 17, 2016 at 3:36 am

    […] (zdroj: Manusmenu.com a Ricettedisicilia.net) Suroviny na piškotový dort: 150 g mouky, 30 g bramborové moučky […]

    Reply
  4. Italian Strawberry Shortcake | Feeling Foodish says:
    June 28, 2018 at 3:59 am

    […] I will be making this again and soon! And maybe even someday trying the more traditional version, which can be found here. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement
manusmenu

manusmenu

Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Load More... Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more