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Food and Recipes

Sicilian Cassata Cake

This is one of the many specialties of Sicilian cuisine. Although it is made all year round, traditionally Cassata was served between November and April, Easter time. This was owing to sheep producing less milk during the Summer months and the frosted fruits used to decorate the cake, would have melted.

The Al Giardino, one of the many restaurants in Taormina, Sicily, failed to disappoint when it came to Cassata. The dessert is irresistible, sweet without being too sweet - good mix between the sweet crystalised fruits and creamy ricotta cheese filling.


The Cake

120 g Sugar
120 g Butter
120 g Self-Raising Flour
(Or use plain flour and 2 teaspoon of baking powder)
2 Eggs
2 tablespoon Milk

Filling and Decoration

250 g Fresh Ricotta Cheese
400 g Icing Sugar
200 g Marzipan
Green Food Colouring
Candied Fruit
1 teaspoon Glucose Syrup
100 g Plain Chocolate Chips


To Make The Cake

1. Cream together the butter and sugar until light and fluffy.

2. Beat eggs and milk together and add to the mixture.

3. Fold in the flour and mix well.

4. Prepare a 24-25 cm round baking tin by lining with greaseproof paper.

5. Bake for 30-35 minutes in oven. Temperature set at 170 °C.

6. Remove from tin and allow to cool.

To Prepare the Cassata

1. Line a 22 cm curved edge bowl with cling film. Allow the cling film to hang over the bowl.

2. Add the green colouring to the marzipan and roll out in a circle measuring about 24 cm and position on the base of the bowl.

3. Divide the cake into three layers and place one piece on the marzipan.

Prepare The Filling

1. Mix together the fresh ricotta cheese and 250 g of the icing sugar until creamy.

2. Mix in the chocolate chips.

3. Spoon half the mixture on the first cake layer and then add the second cake layer. Spoon the rest of the ricotta mix and top with the remaining layer of cake.

4. Take the edges of the over hanging cling film and cover the entire cake.

5. Leave to settle for at least 12 hours or overnight in the fridge.

To make The Icing

1. Using the remaining 150 g of icing sugar, add the glucose syrup.

2. Add water whilst continuing to mix until you have a syrupy paste like mixture.

To Decorate

1. Take the cake out of the fridge.

2. Remove the cling film from the top of the cake and rest a cake board or chosen serving dish on top and turn the dish over.

3. Remove the bowl and cling film.

4. Pour over the syrup/icing mix over the marzipan top.

5. Use a flat knife and evenly spread the cake with the icing.

6. Decorate with colourful candied fruit.

Eat and Enjoy!

Wednesday, 27 April 2011    Section: Food and Recipes
Article tags: cassata cake sweet
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