Indulge in Homemade Cassata Cake: A Delightful Italian-Inspired Dessert for Every Occasion
There’s a certain magic to layered desserts, isn’t there? That moment when you plunge your fork through delicate sponge, creamy filling, and rich toppings, anticipating the symphony of flavors and textures that awaits. English Trifle, Tiramisu, and Cassata Cake all belong to this esteemed category, offering a universal experience of pure, unadulterated pleasure. For me, these desserts aren’t just food; they’re an emotional journey. I know that feeling—the eyes closing, a slow smile spreading, a soft sigh of contentment escaping, as every pore radiates joy. That, my friends, is exactly how I feel about each blissful bite of these exquisite creations, especially a perfectly crafted Cassata Cake.
There’s something uniquely comforting and celebratory about a dessert that requires a bit of assembly, a layering of love and flavors that culminates in an edible masterpiece. This Cassata Cake, with its delicate balance of sweetness, creaminess, and a hint of citrus, truly captures that essence. It’s a dessert that invites you to slow down, savor each bite, and perhaps even reminisce a little.
A Childhood Steeped in Sweet Memories
My earliest and fondest food memories are often tied to family holidays spent at my aunt’s house. While, as a rambunctious six-year-old, I might have found her strict rules—no shoes on the white carpet, hands off the curio cabinets, and everyone taking a turn with the dishes—a bit stifling, the food was always the grand equalizer. It was the delicious reward that made every restriction worthwhile. My aunt, being ten years older than my mother, had children much older than me; they were all in high school while I was barely out of first grade. This meant no age-appropriate toys, no kindred spirits to play with, and the single television was perpetually tuned to football, leaving us little ones with a stack of coloring books for entertainment.
The anticipation, however, truly built for mealtime. While dinner itself was always a feast, it was dessert that held the most powerful allure. My aunt’s lemon tarts were legendary, and her English Trifle? Oh, that trifle was pure, unadulterated taste bud pleasure. It was a rich, boozy, creamy concoction that transcended mere sweetness, leaving a lasting impression on my young palate. The subtle sherry notes, the tender cake, and the luscious cream were a revelation, an experience that taught me the true joy of a well-made dessert.
Years later, as an adult, I find myself drawn to desserts that echo those cherished memories. When I took my first bite of this Cassata Cake, a wave of nostalgia washed over me. The flavor profile immediately transported me back to those holiday gatherings, largely thanks to the cream sherry I decided to use as a substitute for orange liqueur in this recipe. It imparted a familiar warmth and depth, reminiscent of my aunt’s beloved trifle, creating a delightful bridge between my British upbringing and my adopted Italian culinary leanings.
What Exactly is Cassata Cake? A Glimpse into Sicilian Tradition
My culinary journey has been an interesting one, marrying my British roots with the rich traditions of my Italian husband. So, perhaps it’s fitting that I’ve fallen so completely in love with Cassata Cake. This classic Italian dessert, particularly the traditional Sicilian version, is a true work of art, both visually and gastronomically. Its origins are deeply intertwined with Sicilian history, evolving over centuries from Arab influences (sweetened ricotta) to Norman-era marzipan and Spanish Baroque decorations.
To truly understand the essence of this magnificent cake, let’s turn to a classic description. According to Wikipedia, the traditional *cassata siciliana* is a marvel of confectionery:
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 vivid picture of a dessert that is not only delicious but also incredibly beautiful, a vibrant centerpiece adorned with colorful candied fruits that are characteristic of Sicily’s sun-drenched landscapes. The marzipan outer layer and the pastel icing are signature elements, making it instantly recognizable. It’s a dessert that speaks of celebration, craftsmanship, and a deep appreciation for rich, sweet flavors.
My Approach: Adapting a Classic Cassata Cake Recipe
While the authentic Sicilian Cassata is an unparalleled masterpiece, creating such a cake at home can be a time-consuming endeavor. My goal was to capture the spirit and deliciousness of Cassata without requiring hours of intricate marzipan work. The version of Cassata I discovered on Sargento’s website provided an excellent foundation, offering a simplified yet incredibly satisfying rendition of this classic dessert. It struck the perfect balance between traditional flavors and accessible preparation, making it an ideal choice for home bakers.
I introduced a few minor adjustments to the recipe, primarily driven by practicality and personal preference. Most notably, I opted for cream sherry combined with orange extract instead of the traditional orange liqueur. The decision was simple: I couldn’t quite justify spending $22 on a bottle of orange liqueur when I had perfectly good cream sherry already available in my pantry! This substitution proved to be a stroke of genius, lending a nuanced, rich flavor that beautifully complemented the other ingredients, while the orange extract ensured that bright citrus note was not lost.
Despite these tweaks, this adapted Cassata still embraces several key elements of its Sicilian ancestor. It features a tender sponge cake, a creamy ricotta cheese filling, and delightful accents of fruit and chocolate. However, instead of the elaborate marzipan shell and vibrant candied fruit decorations, this sweet concoction is enrobed in a simple yet decadent chocolate frosting, then elegantly finished with a generous scattering of sliced almonds. This modern take offers a more rustic charm, yet loses none of the original’s irresistible appeal.
Key Ingredients for a Delicious Homemade Cassata
Let’s talk about the stars of this particular Cassata Cake:
- The Ricotta Filling: At the heart of any good Cassata is a luscious ricotta filling. We use Sargento® Whole Milk Ricotta Cheese, which provides a wonderfully creamy base. Sweetened with sugar and flavored with cream sherry and orange extract, it becomes incredibly smooth and aromatic.
- Dried Mixed Fruit: Traditional Cassata often uses brightly colored candied fruit. Since candied fruit can be seasonal and sometimes hard to find outside of the holidays, I found that finely chopped dried mixed fruit works like a charm. It adds a lovely chewiness and concentrated fruit flavor. For a splash of color, next time I might consider adding dried cherries to the mix.
- Chocolate and Almonds: Miniature semi-sweet chocolate chips are folded into the ricotta filling, adding pockets of delightful chocolatey goodness. The chocolate frosting, a rich ganache-like spread, covers the cake, providing a beautiful contrast to the creamy filling. Finally, sliced almonds are pressed into the sides, offering a delightful crunch and an elegant finish.
- The Pound Cake: This recipe uses a pound cake as its base, offering a sturdy yet moist foundation for the rich filling. While a store-bought pound cake makes this recipe incredibly convenient, I prefer to bake my own. More on that in the preparation section!
Assembling Your Perfect Cassata Cake: Tips for Success
Making this Cassata Cake is a truly rewarding process, and it’s surprisingly straightforward. A little bit of prep work goes a long way in ensuring a beautiful and delicious result. It begins with some simple chopping, which is minimal but essential for the texture of the filling.
First, I finely chop the dried mixed fruit and the almonds. The miniature chocolate chips, thankfully, require no chopping at all – just a simple measurement. These components add vital texture and flavor notes to the creamy ricotta filling, so ensuring they are evenly distributed is key.
The heart of the Cassata is its rich ricotta filling. You start by combining the ricotta cheese with sugar, cream sherry, and orange extract in a food processor. This step is crucial; processing it for about 2 1/2 minutes transforms the mixture into an incredibly silky, smooth consistency. This velvety texture is what makes the Cassata truly luxurious. Once the ricotta mixture is perfectly smooth, gently fold in the finely chopped dried fruit, a portion of the chopped almonds, and a quarter cup of the mini chocolate chips. I often use my kitchen scale at this stage to ensure I’m dividing the filling evenly for each layer of the cake, which helps create a balanced and professional-looking dessert.
For the cake base, you certainly have the option of using a high-quality store-bought pound cake, which makes this recipe incredibly quick and convenient. However, I often bake my absolute favorite: Elvis Presley’s Whipping Cream Pound Cake. The recipe yields two loaves, so I usually enjoy one immediately and wrap the other tightly in plastic wrap before refrigerating it. Refrigerating the pound cake before assembly is a crucial tip—it makes it much firmer and significantly easier to slice into even layers without crumbling. This ensures clean, defined layers for your Cassata.
Once your pound cake is chilled, carefully slice it in half lengthwise, then slice each of those halves lengthwise again. This gives you four thinner, even layers. You’ll then begin the assembly: place one layer of pound cake on your serving platter, spread an even third of the rich ricotta mixture over it, and repeat this process with the remaining cake and filling layers. After placing the final cake layer on top, press gently to compact everything. Wrap the entire cake in plastic wrap and chill it for at least two hours. This chilling time is vital, allowing the flavors to meld beautifully and the cake to set, making it easier to frost.
While the cake is chilling, you can prepare the luscious chocolate frosting. This simple ganache-like frosting is made by melting the remaining chocolate chips with instant coffee (dissolved in boiling water) over a double boiler. Once smooth, chilled butter pieces are stirred in one by one, creating a glossy, spreadable consistency. After the frosting has also chilled to a good spreading consistency (around two hours), it’s time for the grand finale! Spread the chocolate frosting generously over the top and sides of the cake. To finish, press the remaining sliced almonds into the sides of the cake, creating a beautiful and delicious garnish. And then, the only thing left to do is to slice, serve, and enjoy!
Enjoy 🙂
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