Cassata siciliana

Sicilian Cassata
  • Servings : 8
  • Prep Time : 40 min.
  • Ready In : 40 min.

Cassata or Cassata siciliana is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and ricotta cheese, candied fruit, and a chocolate or vanilla filling similar to cannoli cream.


  • 1 cup low-fat ricotta cheese
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon freshly grated lemon zest
  • 1 ounce semisweet chocolate, chopped
  • 1 10-ounce angel food cake
  • 1/4 cup dark rum
  • Chocolate Sauce
  • 2 tablespoons cornstarch
  • 1/4 cup chopped mixed candied fruit, (citron, lemon peel, orange peel, pineapple, cherries)
  • 1/4 cup sugar
  • 2 tablespoons sugar
  • 1/2 cup light or dark corn syrup
  • 1/3 cup low-fat milk
  • 2 teaspoon vanilla extract
  • 1 teaspoon canola oil
  • 1 teaspoon freshly grated lemon zest


Step 1

Line a 9x5-inch loaf pan with plastic wrap. Whisk together ricotta and sugar in a medium bowl. Mix in candied fruit, chocolate and lemon zest.

Step 2

Slice angel food cake with a serrated knife into 1/2-inch-thick slices. Use the largest slice to line the bottom of the loaf pan, filling in with small pieces if necessary. Brush with 1/3 of the rum. Spread with 1/2 of the ricotta filling. Arrange a second layer of cake slices on top, brush with 1/2 of the remaining rum and spread the remaining filling over top. Arrange the remaining slices over top and brush with remaining rum. Cover with plastic wrap and weight down with another loaf pan and a heavy weight or can. Refrigerate overnight.

Step 3

To make chocolate sauce: Combine cocoa, cornstarch and sugar in a small, heavy saucepan. Gradually add and mix corn syrup and milk. Bring to a boil over medium heat, stirring constantly, and cook for 30 seconds. Remove from the heat and whisk in vanilla and oil. Let cool and serve at room temperature or chilled.

Step 4

Invert the loaf pan onto a serving dish. Remove plastic wrap. Slice and serve with chocolate sauce.

Immagine con licenza CC BY 2.0 (fugzu)
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