Cassata Siciliana

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A sponge soaked in liqueur is filled with sweet ricotta and chocolate chips, wrapped in green almond marzipan and glazed. This is a simplified home version of the Sicilian showpiece. Makes 10 slices in about 18 hr 30 min.

Prep 90 min

Cook 180 min

Cooling 14 hr

Total 18 hr 30 min

Yield 10 slices

Ingredients

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slices

3 (150 g)eggs, room temperature
½ cup (100 g)granulated sugar, for the sponge
14 tbsp (100 g)cake flour
1 oz (30 g)potato starch
1orange zest, finely grated
1 tsp (5 ml)vanilla extract, for the sponge
2 tbsp (30 ml)orange liqueur
2 tbsp (30 ml)water, for the soak
1 ¾ lb (800 g)whole-milk ricotta, drained overnight
1 cup (200 g)granulated sugar, for the filling
2 tsp (10 ml)vanilla extract, for the filling
1 pinchground cinnamon
9 tbsp (100 g)dark chocolate chips
2 oz (50 g)candied orange, finely diced
2 cups (200 g)almond flour
1 ⅔ cups (200 g)powdered sugar, for the marzipan
1 ½ tsp (10 g)honey
2 tbsp (30 ml)water, for the marzipan
1 pinchgreen gel food coloring
2 cups (250 g)powdered sugar, for the glaze
3 tbsp (45 ml)water, for the glaze
3 ½ oz (100 g)candied fruit, finely diced

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Instructions

Drain the ricotta in a cheesecloth-lined sieve in the refrigerator overnight; discard the liquid.
Heat the oven to 375 F (190 C). Whisk eggs and sugar in a bowl over simmering water until warm, then whip off the heat until thick and ribbon-like, about 10 minutes. Fold in the sifted flour and starch with the zest and vanilla.
Spread in two parchment-lined 9-inch (23 cm) round pans, thinly, and bake 12 to 15 minutes until golden and springy. Cool, then chill.
Mix the marzipan ingredients into a smooth dough, tint green, wrap and rest 2 hours. Roll to about 1/4 inch (6 mm).
Beat the drained ricotta with the sugar, vanilla and cinnamon until smooth. Fold in the chocolate and candied orange. Chill.
Line a 9-inch (23 cm) round, 2-inch (5 cm) deep dish with plastic wrap, then press in the marzipan to cover the base and sides. Place one sponge disc in the bottom, trim to fit, and brush with the liqueur and water.
Fill with the ricotta mixture, top with the second sponge disc, and brush with liqueur. Cover and chill 12 to 24 hours.
Unmold onto a plate. Whisk the glaze until smooth and spread over the top, letting it run down the sides. Decorate with candied fruit and let the glaze set 3 hours.

Tips

Drain the ricotta well, or the filling will weep.
Keep the marzipan covered while working; it dries out quickly.
Chill overnight for clean slices.
Whisking eggs over simmering water warms them but does not fully cook them; use pasteurized eggs for anyone at risk. Keep refrigerated.

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Recipe FAQ

How long does it take to make cassata siciliana?

Plan on 90 minutes of prep and 3 hours of cooking, plus 14 hours to chill. The recipe makes 10 slices.

How should I store cassata siciliana?

Refrigerate, covered, up to 4 days.

Can I make cassata siciliana ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract, for the sponge (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A festive cake of Sicily, traditionally made with ricotta, marzipan and candied fruit. Serve it with sweet dessert wine.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

703 Calories / serving

28.5g Fat

97.6g Carbs

17.4g Protein

84.8g Sugar

Whole recipe (10 servings): ~7030 cal · 285g fat · 976g carbs · 174g protein · 848g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.