Cassata Siciliana is a traditional Italian dessert that beautifully combines creamy ricotta, fragrant citrus zest, soft sponge cake, and colorful candied fruit. This iconic Sicilian cake is known for its rich yet refreshing flavor and elegant presentation, making it perfect for celebrations and special gatherings.
Why You’ll Love This Recipe
Authentic Sicilian flavor with a perfect balance of sweetness and citrus freshness
Creamy ricotta filling paired with soft sponge cake texture
A beautiful make-ahead dessert ideal for celebrations
No baking required if using ready-made sponge cake
Customizable with your favorite candied fruits or chocolate
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g sponge cake, sliced into thin layers
500 g whole milk ricotta cheese, well drained
150 g powdered sugar
150 g mixed candied fruit, finely chopped
80 g dark chocolate chips
1 teaspoon finely grated orange zest
Directions
Place the ricotta in a large bowl and mix until smooth and creamy. If needed, pass it through a fine sieve for a smoother texture.
Add the powdered sugar to the ricotta and mix thoroughly until fully combined.
Stir in the chopped candied fruit, chocolate chips, and orange zest. Mix gently to distribute evenly.
Line a round cake mold or bowl (about 20 cm in diameter) with plastic wrap, leaving some overhang for easy removal.
Arrange slices of sponge cake along the bottom and sides of the mold, pressing gently to fit snugly.
Spoon the ricotta mixture into the sponge-lined mold and smooth the top with a spatula.
Cover the filling with another layer of sponge cake slices, pressing lightly.
Fold the overhanging plastic wrap over the top and refrigerate for at least 8 hours, preferably overnight.
Once fully chilled and firm, invert the cake onto a serving plate and carefully remove the mold and plastic wrap.
Decorate as desired with additional candied fruit or a light dusting of powdered sugar before serving.
Servings and timing
Servings: 8 slices
Preparation time: 20 minutes
Chilling time: 8 hours or overnight
Total time: Approximately 8 hours 20 minutes
Variations
Add a thin layer of apricot jam between the sponge and ricotta filling for extra flavor
Use pistachios instead of chocolate chips for a traditional Sicilian touch
Incorporate lemon zest for a brighter citrus flavor
Lightly brush the sponge cake with fresh orange juice for added moisture
Decorate the exterior with a simple powdered sugar glaze for a more classic look
Storage/Reheating
Store Cassata Siciliana in the refrigerator, tightly covered, for up to 3 days.
Because this is a chilled dessert with ricotta filling, it should always be kept refrigerated until ready to serve.
This cake is not suitable for reheating. Serve directly from the refrigerator for the best texture and flavor.
For longer storage, it can be frozen for up to 1 month. Wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
FAQs
Can I use store-bought sponge cake?
Yes, ready-made sponge cake works perfectly and saves time. Just slice it evenly for lining the mold.
How do I make the ricotta smoother?
You can pass the ricotta through a fine mesh sieve or blend it briefly to achieve a creamy texture.
Can I reduce the sweetness?
Yes, you can reduce the powdered sugar to 120 g if you prefer a less sweet filling.
What type of ricotta is best?
Whole milk ricotta is recommended for a richer, creamier consistency.
Can I make it ahead of time?
Yes, it is actually better when made a day in advance, as chilling helps it set properly.
Can I freeze Cassata Siciliana?
Yes, it freezes well for up to one month. Thaw slowly in the refrigerator before serving.
What size mold should I use?
A round mold about 20 cm in diameter works well for this quantity.
Can I skip the candied fruit?
Yes, but candied fruit gives the cake its traditional flavor and colorful appearance.
Why does it need to chill overnight?
Chilling allows the ricotta filling to firm up and the flavors to blend beautifully.
How do I decorate it traditionally?
Traditionally, it is decorated with candied fruit and sometimes a light sugar glaze for an elegant finish.
Conclusion
Cassata Siciliana is a timeless Italian dessert that brings together creamy ricotta, delicate sponge cake, and vibrant candied fruit in every bite. Whether you’re preparing it for a birthday, holiday, or family gathering, this elegant chilled cake is sure to impress. Its make-ahead convenience and rich flavor make it a wonderful addition to any celebration table.
Cassata Siciliana is a traditional Sicilian dessert made with creamy ricotta cheese, sponge cake, candied fruit, and dark chocolate chips. This no-bake cake is chilled and beautifully molded for a festive and elegant treat ideal for special occasions.
Author:Sophia
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:8 hours 20 minutes
Yield:8 slices
Category:Dessert
Method:Chilling
Cuisine:Italian
Diet:Vegetarian
Ingredients
250 g sponge cake, sliced into thin layers
500 g whole milk ricotta cheese, well drained
150 g powdered sugar
150 g mixed candied fruit, finely chopped
80 g dark chocolate chips
1 teaspoon finely grated orange zest
Instructions
Place the ricotta in a large bowl and mix until smooth. Pass through a fine sieve for extra creaminess if desired.
Add powdered sugar and mix until fully combined.
Stir in chopped candied fruit, chocolate chips, and orange zest. Mix gently.
Line a 20 cm round cake mold or bowl with plastic wrap, leaving overhang.
Line the bottom and sides with sponge cake slices, pressing gently to fit snugly.
Fill with ricotta mixture and smooth the top.
Cover with another layer of sponge cake slices.
Fold over the plastic wrap and refrigerate for at least 8 hours or overnight.
Once set, invert the cake onto a serving plate and remove plastic wrap.
Decorate with extra candied fruit or a dusting of powdered sugar before serving.
Notes
Use whole milk ricotta for best texture.
Pass ricotta through a sieve for a smoother filling.
For extra moisture, lightly brush sponge with orange juice.
Can be frozen up to 1 month; thaw in refrigerator overnight.
