Ingredient: of candied orange

Quality, authenticity, excellence
Sicilian cassata


Sicilian cassata

Author: Guido Boschetti



Total time:

120 min


1 Portions


100 g of chocolate chips
12 kg of Tipico IT's goat ricotta cheese
50 g of candied orange
630 g of Icing sugar
1 Eggs
350 g of sugar
1/2 small glass of maraschino
300 g of Tipico IT's flour 00
1 pinch of fine salt
150 ml of Water
1/2 lemon peel
Mixed candied fruit
200 g of marzipan
20 g of pistachio paste
1 egg white
Vanilla icing sugar



Start preparing the Sicilian cassata the day before serving it. Make a classic sponge cake, bake it in a rectangular baking tin and leave it to cool.


Next, drain the goat ricotta in a colander and mix it in a bowl with the vanilla icing sugar: cover the bowl with cling film and refrigerate overnight.


The next day, sieve the ricotta twice until you obtain a smooth and soft cream. At this point, add the chocolate chips to the cream and place the resulting filling in the refrigerator in a bowl covered with cling film.


Prepare the green marzipan by kneading the marzipan together with the pistachio paste, dusting the work surface with a little icing sugar.


Roll out the marzipan into a sheet, cut it in half lengthways and cut out trapezoid-shaped pieces of dough. For the cassata, use a special round one with flared edges about 5 cm high and slightly raised bottom.


Cut the sponge cake into strips at least 6 cm high and cut them into trapezoids. Dust the cake tin very well with icing sugar and then line the edges alternating the trapezoids of sponge cake with those of green marzipan.


Once the entire perimeter of the cake tin has been completed, you can lay the bottom with the spongy part down. Now, prepare a syrup to moisten the sponge cake: dissolve 50 g of sugar in 150 ml of water, together with the zest of half a lemon and half a small glass of maraschino and let it cool. Then pour the cream over the sponge cake.


Now you can fill the base with the ricotta cream, which you will level with a spatula. Then cover with cling film and refrigerate for at least two to three hours.


When the cassata is firm and the fragrances are mixed, turn it upside down onto a plate and prepare a fondant glaze by putting the icing sugar in a saucepan together with a little water, as much as is needed to obtain a creamy and still white mixture. As soon as it comes to the boil, the fondant is ready to be poured into the centre of the cassata and spread with a spatula. Do the same on the sides of the cassata.


You can now decorate your cassata with the candied fruit at your disposal, alternating the various colours. The final touch will be given by the decoration with royal icing, which you will make by beating an egg white until stiff and adding icing sugar a little at a time until you obtain a very dense consistency. Using a pastry bag with a rather thin nozzle, create decorations both on the fruit and on the edges of the cassata, to make it even richer and sumptuous. Now your magnificent Sicilian cassata is ready to be enjoyed.


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