Sicilian Delight: Crafting the Perfect Homemade Cassata Cake
There are certain desserts that transcend mere sweetness, becoming an experience unto themselves. English Trifle, Tiramisu, and the exquisite Cassata Cake all belong to this revered category. They share a magical combination of textures and flavors – moist cake, creamy fillings, and often a hint of fruit or liqueur – that frankly, I adore. You know that look? The one when someone takes a bite, their eyes flutter shut, and a deep, guttural moan of pure pleasure escapes their lips, their body visibly relaxing into a state of utter bliss? That, my friends, is exactly my reaction to these magnificent creations, especially a perfectly crafted Cassata Cake.
These layered desserts are more than just food; they are an invitation to slow down, savor, and truly indulge. The intricate layers of sponge cake, rich creams, and flavorful infusions create a symphony of tastes that awakens the senses. Cassata, with its vibrant history and distinctive profile, holds a special place in this pantheon of beloved sweets. Its allure lies not only in its beautiful presentation but in the harmonious blend of its simple yet profound ingredients.
My love affair with delightful desserts began in childhood, deeply rooted in family traditions. As a little girl, all our major holidays were spent at my aunt’s house. I won’t lie, it wasn’t always my favorite place to be. Her house came with an abundance of rules – strict edicts about the pristine white carpet, mandatory shoe removal, a “no-touching” policy for her collection of curio cabinets, and the dreaded rotation for dishwashing duties. For a rambunctious 6-year-old, it felt like a minefield of restrictions. Adding to the challenge, my aunt was a decade older than my mother, meaning my cousins were all in high school while I was barely out of first grade. This significant age gap translated to a distinct lack of toys to play with, no engaging activities, and the television perpetually tuned to football, leaving me and my brothers with little more than a stack of coloring books for entertainment.
Yet, despite the rigid atmosphere and the boredom, there was one glorious redeeming factor: the food. And specifically, the dessert. That’s what made enduring all the rules worthwhile. Dinner was consistently delicious, a spread of comforting home-cooked dishes, but my anticipation for dessert bordered on obsession. My aunt’s lemon tarts were legendary, always perfectly tart and sweet, and her English Trifle? Oh, that trifle was pure, unadulterated taste bud pleasure! Layers of moist sponge, fruit, custard, and cream, all mingling together in a glorious spoonful. It was a sensory explosion that imprinted itself deeply into my memory, shaping my future appreciation for complex, layered sweets.
Years later, biting into a slice of this very Cassata Cake transported me back to those holiday gatherings, evoking the familiar flavors of my aunt’s trifle. This nostalgic connection was undoubtedly due to my choice of substituting cream sherry for the traditional orange liqueur, creating a similar depth and warmth. A truly traditional Cassata Cake originates from Sicily, an island rich in culinary history. While I may be a British girl by birth, having married an Italian, I’ve embraced a love for Italian cuisine, making this dessert a perfectly fitting addition to my recipe repertoire. It’s a delicious blend of my past and present, a cross-cultural culinary journey in every bite.
To truly appreciate any regional dish, it’s essential to understand its origins. The Cassata Siciliana, a cornerstone of Sicilian pastry, is a dessert steeped in history and tradition. Its name, potentially derived from the Arabic word “qas’at” meaning “bowl” or “basin” – referring to the shape of the cake – speaks to its ancient roots, likely influenced by the Arab presence in Sicily. According to Wikipedia, the classic description outlines a masterpiece:
The cassata siciliana consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling similar to cannoli cream. It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs. The cassata is finally topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.
This description paints a picture of an elaborate, festive cake, often prepared for Easter and other celebrations. The marzipan coating, often tinted in vibrant greens and pinks, and the intricate candied fruit decorations are as much a part of its identity as the flavors themselves. It’s a true work of art, representing the rich culinary heritage and vibrant culture of Sicily. The use of sheep’s milk ricotta, a staple in Sicilian sweets, gives the filling its characteristic richness and texture, distinguishing it from other ricotta-based desserts.
While my version, adapted from a recipe I discovered on Sargento’s website, isn’t a precise replica of the elaborate traditional Sicilian Cassata, it’s nonetheless an absolutely perfect and incredibly delicious interpretation for home bakers. I made a few minor yet impactful changes to the original recipe. Most notably, I opted for cream sherry combined with a touch of orange extract instead of an expensive orange liqueur. The justification was simple: why spend $22 on a bottle of orange liqueur when I had perfectly good cream sherry readily available in my pantry, and orange extract could provide that essential citrus zest? This practical substitution made the recipe more accessible without compromising the delightful flavor profile.
This particular cassata still embraces several key traditional elements that give it its authentic charm. It features a tender sponge cake base, a rich filling made with creamy ricotta cheese, and the sweet inclusion of candied fruit. Instead of the elaborate marzipan shell and pastel icing of its Sicilian cousin, this delightful concoction is enveloped in a simpler yet equally decadent chocolate frosting, then elegantly finished with a generous sprinkling of sliced almonds. This adaptation makes it much more approachable for the home cook while still delivering that quintessential cassata experience.
Finding candied fruit outside of the holiday season can sometimes be a challenge. To solve this, I successfully used finely chopped dried mixed fruit, and it worked like an absolute charm. While it didn’t offer the same vibrant color palette as traditional candied fruit, the flavor and texture integration were perfect. Next time I prepare this incredible cake, I plan to stick with the dried fruit but will likely add in some dried cherries for a beautiful pop of color, making it even more visually appealing. I honestly don’t think I could have enjoyed this cake any more than I did. Its rich flavors and satisfying textures make it a truly special treat, and I confidently believe this magnificent dessert will be gracing my Thanksgiving or Christmas table this year, perhaps becoming a new family tradition.
Preparing Your Homemade Cassata Cake: A Step-by-Step Guide
Crafting this Cassata Cake is a rewarding experience, and while it involves a few steps, none are overly complicated. Organization and a little bit of prep work go a long way in ensuring a smooth process and a spectacular result.
The initial phase involves a bit of chopping, but nothing too strenuous. I meticulously chopped the dried fruit, ensuring even, small pieces that would distribute well throughout the creamy filling. The almonds also received the same finely chopped treatment, providing a delicate crunch. As for the miniature chocolate chips, those simply required measuring, making this part of the prep quick and easy.
Next comes the luscious ricotta filling. After thoroughly mixing the ricotta cheese and sugar, you’ll incorporate all the other delicious filling ingredients. For consistent layering and to ensure each slice of cake is equally divine, I find my kitchen scale invaluable. It allows me to precisely divide the filling into equal portions for each cake layer, a small detail that makes a big difference in the final presentation and taste experience. The goal is a truly silky, smooth ricotta mixture that will beautifully complement the cake.
While you can certainly opt for a good quality store-bought pound cake to save time, I personally love baking my own. For this particular Cassata, I used my all-time favorite: Elvis Presley’s Whipping Cream Pound Cake. The recipe yields two loaves, which is perfect; we enjoyed one fresh, and I wrapped the second tightly in plastic wrap and refrigerated it until I was ready to assemble the cassata. A crucial tip for any layered cake: refrigerating the pound cake before slicing makes it significantly easier to achieve clean, even cuts. You will carefully split the chilled cake in half lengthwise, then split those two halves lengthwise again, resulting in four layers. These layers then sandwich the rich, creamy filling. Once assembled, wrap the cake again and refrigerate it to allow the flavors to meld and the layers to set. The final, delightful steps are simply frosting and garnishing. Oh, and of course, the best part – eating every single blissful bite!
Tips for the Perfect Cassata Cake
- Chill Your Cake: As mentioned, a well-chilled pound cake is much easier to slice evenly. Pop it in the refrigerator for at least an hour, or even overnight, before you plan to assemble.
- Silky Ricotta: Don’t skip processing the ricotta and sugar until silky smooth. This step ensures a wonderfully creamy, lump-free filling that is a hallmark of good cassata.
- Flavor Boost: If you’re a coffee lover, a light brush of espresso or strong coffee on the cake layers before adding the filling can add an extra depth of flavor, much like in tiramisu.
- Candied Fruit Alternatives: Beyond dried mixed fruit and cherries, consider other dried fruits like apricots or figs, finely chopped, for different flavor nuances. You can also lightly soak dried fruits in a tablespoon of the cream sherry or orange extract for added moisture and flavor.
- Even Layers: Use an offset spatula to spread the ricotta mixture evenly to the edges of each cake layer. This helps create a visually appealing and balanced dessert.
- Setting Time is Key: The refrigeration time after assembly is vital. It allows the cake to absorb the flavors from the filling and liqueur (or sherry/extract), and helps the cake layers and filling meld together for a more cohesive slice.
- Chocolate Frosting Perfection: Chilling the chocolate frosting to a spreading consistency makes it much easier to work with, allowing for a smooth, even coating without tearing the delicate cake.
Enjoy this delightful Italian-inspired dessert, a true labor of love that promises to impress and satisfy!
Cassata Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 cups 15 oz. Sargento® Whole Milk Ricotta Cheese
- ¼ cup sugar
- 2 Tablespoons cream sherry
- 1 teaspoon orange extract
- ⅓ cup finely chopped mixed dried fruit
- ¼ cup chopped almonds
- 1-1/4 cups mini semisweet chocolate chips divided
- 1 10-3/4 oz. pound cake
- 1 tsp. instant coffee dissolved in 1/4 cup boiling water
- 6 Tbsp. unsalted butter or margarine cut into 8 pieces, chilled
- Sliced almonds for garnish
Before You Begin
Instructions
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Combine Ricotta, sugar, sherry and extract in bowl of food processor; process 21/2 minutes until silky. Fold in dried fruit, 1/4 cup chopped almonds and 1/4 cup chocolate chips; set aside.
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Cut pound cake in half horizontally using sharp serrated knife. Cut each half again horizontally. Place pound cake on serving platter. Spread one-third Ricotta mixture evenly over cake. Repeat procedure twice. Top with remaining cake layer; press lightly to compact layers. Cover with plastic wrap; chill at least 2 hours.
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Meanwhile, heat remaining chocolate chips and coffee in top of double boiler over hot, not boiling, water. Stir constantly until chocolate is melted. Add butter pieces, one by one, stirring constantly, until all butter is added and melted. Remove from heat; chill to spreading consistency, about 2 hours. Spread top and sides of cake with chocolate frosting. Garnish sides of cake by pressing sliced almonds into the frosting.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. 🙂
Originally published on this blog: Apr 5, 2012