Cassata Alla Siciliana

Italian.Chef's picture

Jan. 18, 2012


9 inch sponge cake 1 (fresh, 3 inches wide and 3 inches deep)
Ricotta cheese 1 Pound
Double cream 1 1/2 Tablespoon
Castor sugar 2 Ounce
Strega/Orange flavored liqueur 2 1/2 Tablespoon , sharpened with grated lemon rind
Mixed candied fruit 2 1/2 Tablespoon , coarsely chopped
Dessert chocolate 2 Ounce , coarsely chopped



1. With a sharp, serrated knife, slice the end crusts off the sponge cake and level its top.

2. Cut the cake horizontally into 1/2- to 3/4-inch thick slabs.


3. In a bowl, rub the ricotta using a food mill, or use a coarse sieve and a wooden spoon.Beat smoothly.

4. Insert cream, sugar and Strega to it, beating constantly.

5. With a rubber spatula, fold in the candied fruit and chocolate.

6. In centre of a flat plate, put the bottom slab of the cake.

7. Spread ricotta mixture generously over it.

8. Carefully place another slab on top, keeping sides and ends even.

9. Spread with more ricotta.

10. Repeat until all cake slabs are reassembled and the filling has been used up.

11. Place a plain slice of cake on top.

12. Gently press the loaf together to make it compact.

13. Place loaf in refrigerator for abourt 2 hours or until the ricotta is firm.


14. Serve Cassata Alla Siciliana chilled.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 2022Calories from Fat 801

 % Daily Value*

Total Fat 91 g140%

Saturated Fat 48 g240%

Trans Fat 0 g


Sodium 790 mg32.92%

Total Carbohydrates 244 g81.3%

Dietary Fiber 4 g16%

Sugars 189 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet