A Simple Take on the Classic Sicilian Cassata Cake
Have you ever seen a traditional Sicilian Cassata Cake and thought, “Wow, that’s stunning!”? Then immediately felt a little intimidated by the marzipan, candied fruit, and hours of decorating? You’re not alone.
The good news? You don’t need all that effort to enjoy the flavors of this Italian classic.
This recipe keeps the charm but makes it approachable. Start with a soft citrus sponge, brushed with golden honey. Next, add a creamy ricotta filling sprinkled with chocolate chips. Forget the marzipan. Skip the candied fruit. Enjoy the simplicity.
Think of it as cassata’s friendly little sibling. It highlights the essentials: tender sponge, bright citrus, and luscious ricotta cream with chocolate chips. You get all the flavor and festive charm—without the stress.
Perfect for holidays, dinner parties, or a cozy weekend treat, this simplified cake brings a taste of Sicilian tradition straight to your table, quick, easy, and utterly delicious.
Keep it simple. This cassata skips the elaborate marzipan and candied fruit of the traditional version. A gentle dusting of powdered sugar or a few chocolate shavings is all it takes to make it look festive and irresistible.
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.In a bowl, whisk flour, baking powder, and salt.In a separate bowl, beat eggs and sugar on high speed until pale, thick, and tripled in volume (about 5 minutes).Gently fold in zest, vanilla, and flour mixture until just combined.Pour into pan and bake for 30–35 minutes, or until golden and a toothpick comes out clean. Cool completely.
- Beat ricotta, powdered sugar, and cinnamon (if using) until smooth.Fold in chocolate chips. Chill until ready to use.
- Stir together honey, warm water, and liqueur. Set aside.
- Slice cooled sponge into two even layers.Place one layer on a serving plate and brush generously with half the syrup.Spread ricotta filling evenly over the cake.Top with the second sponge layer and brush with remaining syrup.
- Cover loosely with plastic wrap and refrigerate at least 2 hours (or overnight for best flavor).
- Dust with powdered sugar before serving, and garnish with chocolate chips, candied orange or toasted sliced almonds if desired.
Notes
Original Sicilian Cassata Cake Recipe
The cassata is Sicily’s most iconic cake. A dessert that’s as much a piece of art as it is a treat. Between layers of sponge cake and creamy ricotta, wrapped in green marzipan and crowned with candied fruit, this cake tells the story of centuries of Sicilian tradition. Here’s how you can make it at home. Authentic Cassata Recipe
Festive Touches
Sliced toasted almonds – A more robust nutty flavor.
Dust with powdered sugar – A light snowfall of sugar adds elegance without extra work.
Chocolate drizzle – Melt a bit of dark or milk chocolate and drizzle it over the top for visual appeal.
Fresh fruit garnish – Slices of citrus, berries, or pomegranate seeds brighten the cake and add color.
Edible flowers – Small edible blooms like violets or pansies create a stunning, seasonal presentation.
Whipped cream accents – Pipe small dollops around the edges for a classic festive look.
Storage
Refrigerator: Store the cake in an airtight container or cover it tightly with plastic wrap. It will keep for 3–4 days and tastes even better after the flavors meld.
Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving. Ricotta cream may lose some smoothness after freezing, so freezing is a backup option, not the ideal one.
Keep cassata cold at all times; ricotta is highly perishable.
Avoid leaving it out for more than 1–2 hours, especially in warm weather.
If making ahead for a party, assemble the cake the night before, chill overnight, and decorate just before serving.
