Cassata cake is a traditional Sicilian dessert with rich and layered origins that reflect the island’s diverse cultural history. Believed to have been created in Palermo during the Arab rule of Sicily in the 10th century, cassata combines ingredients introduced by the Arabs—such as sugar, citrus, and almonds—with local ricotta cheese and sponge cake. The name “cassata” likely comes from the Arabic word qas’ah, meaning a bowl used to shape the cake. Over centuries, the recipe evolved under Norman, Spanish, and Italian influences, becoming more elaborate with the addition of candied fruits and colorful marzipan. Traditionally made for Easter, cassata is now enjoyed year-round and is recognized as a symbol of Sicilian pastry artistry. Its ornate appearance and rich flavor profile make it one of the most celebrated and enduring desserts in Italy.
Ingredients
Equipment
Method
- Preheat your oven to 350°F/180 °C. While waiting, use an electric handheld or stand whisk to beat the eggs and sugar until they attain a light and fluffy consistency. Gradually incorporate the flour, gently folding it into the egg and sugar mixture by hand. Transfer the mixture into a rectangular baking tray that's lined with baking parchment, then bake in the oven for 45 minutes until it is thoroughly cooked. To confirm doneness, insert a knife into the center; it should come out clean.
- Encase the Sponge Cake with plastic wrap and allow it to rest for a minimum of 3 hours in the refrigerator.
- As the cakes are in the process of cooling, combine ricotta cheese, 1 cup of powdered sugar, anise extract, and chocolate chips in a separate bowl.
- After the cake has cooled down entirely, proceed to slice it into 3 layers and then gently brush each of these layers with Grand Marnier.
- Evenly distribute the ricotta filling onto the layers of sponge cake, applying approximately half an inch of filling on each layer.
- For the frosting, begin by creaming the butter with 1 cup of the sifted powdered sugar. Proceed to beat the 2 egg whites until they form stiff peaks, and gradually incorporate the remaining 1 1/2 cups of powdered sugar into the egg whites. Gently fold the beaten egg whites into the butter mixture, and then add 1 teaspoon of almond extract, folding it in as well. Finally, ensure that you evenly cover the sides and top of the cake with this frosting.
- Adorn the cake with chocolate, pistachios, toasted almonds and candied fruits to enhance its appearance. Keep the cake refrigerated until you're prepared to serve it.
