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Cassata Cake

A traditional Sicilian cake layered with sweetened ricotta, dark chocolate bits, and candied fruit encased in marzipan. It is chilled until firm and served cold.

30 minMediumServes 8380 cal/serving

ItalianDessertNo-CookVegetarianSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 2 layers sponge cake layer, sliced
  • 2 cups ricotta cheese, drained
  • 2/3 cup powdered sugar, sifted
  • 1/2 cup mini chocolate chips
  • 1/4 cup candied orange peel, finely diced
  • 8 oz green marzipan, rolled thin
  • 1/4 cup rum syrup

Instructions

  1. 1

    Mix 2 cups drained ricotta cheese, 2/3 cup sifted powdered sugar, 1/2 cup mini chocolate chips, and 1/4 cup finely diced candied orange peel in a bowl until smooth to make filling.

  2. 2

    Line a round cake pan with plastic wrap and arrange 8 oz rolled thin green marzipan along the inner sides.

  3. 3

    Place one slice of 2 layers sliced sponge cake layer at the bottom and moisten with 1/4 cup rum syrup.

  4. 4

    Spread the ricotta mixture evenly over the cake base, then top with remaining 2 layers sliced sponge cake layer and moisten with remaining 1/4 cup rum syrup.

  5. 5

    Chill cake for 4 hours, invert onto a platter, and serve.

Questions

Can I make Cassata Cake dairy-free?

Yes. The dairy in this entry is 2 cups ricotta cheese, drained. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Cassata Cake keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Cassata Cake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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