Sicilian Cassata
Cuisine: Italian
Author: Kitchens
  • sponge cake
  • 1 Cup sugar
  • 2 Cups ricotta
  • 4 ounces chocolate
  • 2 Cups mixed candied fruit
  • 1 teaspoon vanilla
  • 1 Tablespoon chestnut flour
  • 4 Tablespoons sugar
  • 1 teaspoon powdered cinnamon
  • 1 ounce Maraschino liqueur
  • 1 Tablespoon pistachio nuts
  • 1/2 Cup apricot jelly
  • 1/2 Cup fondant
  • 1 ounce orange flower water
  • 1 Tablespoon grated orange zest
  • 4 Tablespoons soaked, squeezed raisins
  • pinch of salt
  • 3 Tablespoons olive oil
  • 2 Tablespoons pine nuts
  • 2 Tablespoons coarsely chopped walnuts
  • milk, as needed
  1. Line the bottom and sides of a cake mold 10" diameter with thin slices of sponge cake.
  2. Dissolve the sugar over low heat in a small amount of water.
  3. Sieve the ricotta and mix it with the sugar.
  4. Cut the chocolate in small bits, dice half the candied fruit and add them to the ricotta, together with the vanilla, cinnamon, liqueur and pistachio nuts.
  5. Put the ricotta in the mold, level off the top, cover with slices of sponge cake, and cool for several hours.
  6. Before serving, unmold on a dish. Spread the top with apricot jelly, cover with fondant dissolved in a little orange flower water, and garnish with various types of candied fruit.
  7. VARIATION: Often the fondant used to glaze the top is colored light green.
This cake, a specialty of Sicily, should not be confused with the ice cream dish of the same name. In Erice cassata is made with a citron jam filling and is covered with almond paste.
Recipe by Recipes at