Cassata (Sicilian Cake)

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups ricotta cheese
• 1/2 cup confectioners' sugar
• 1 tablespoon orange zest
• 1 tablespoon rum or orange liqueur
• 8 oz marzipan
• 1/4 cup candied fruit, diced
• 1/4 cup pistachios, chopped
• 1/4 cup maraschino cherries, halved

Steps

1. 1 Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. 2 Cream together granulated sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
3. 3 In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture.
4. 4 Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. 5 Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. 6 In a bowl, combine ricotta cheese, confectioners' sugar, orange zest, and rum. Spread over cooled cake.
7. 7 Scatter diced candied fruit and chopped pistachios over the ricotta layer.
8. 8 Roll out marzipan to fit over the cake. Drape marzipan over the cake, smoothing to cover. Decorate with cherry halves.

Equipment

• 9-inch round cake pan
• hand mixer or stand mixer
• pastry brush

Variations

• Add a layer of chocolate ganache between the cake and ricotta for a twist.

Substitutions

• Substitute rum with orange liqueur if preferred.

Pairings

• Serve with espresso or a glass of Marsala wine.

Nutrition

Tips

• For best flavor, let the cake rest overnight in the fridge.
• Color marzipan with food coloring for traditional pink and green stripes.

Storage

Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a drizzle of honey or a scoop of almond gelato.

FAQ