Cassata Siciliana: Classic Sicilian Ricotta Cake with Candied Fruit

Cassata Siciliana is the kind of dessert that turns an ordinary dinner into a celebration: light sponge cake, sweetened ricotta, bright citrus, and a jewel-like finish of candied fruit. This home-friendly version keeps the spirit of the classic while using ingredients you can easily find in a U.S. grocery store.

Recipe at a glance

Yield: 10 to 12 slices
Prep time: 45 minutes
Bake time: 25 minutes
Chill time: 6 hours, preferably overnight
Total time: About 7 hours 10 minutes

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1/4 cup neutral oil, such as canola or avocado
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest

For the ricotta filling:

• 2 cups whole-milk ricotta, drained if wet
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 tablespoon orange liqueur or orange juice
• 1/2 cup mini chocolate chips or finely chopped dark chocolate
• 1/3 cup candied orange peel or mixed candied citrus, finely chopped

For assembly and finish:

• 1/4 cup orange marmalade or apricot jam
• 2 tablespoons water
• 1 to 2 tablespoons confectioners’ sugar, for dusting a cake layer if needed
• 1/4 cup sliced pistachios
• 2 tablespoons chopped candied cherries or additional candied citrus
• Optional: a few mint leaves for serving

Instructions

1. Prep the pan. Heat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment. If you want a very tidy finished look, line the sides with a strip of parchment, too.
2. Make the cake batter. Whisk the flour, baking powder, and salt in a bowl. In a separate large bowl, beat the eggs and sugar with a hand mixer or stand mixer until pale, thick, and ribboning, about 4 to 5 minutes. Mix in the milk, oil, vanilla, and orange zest. Fold in the dry ingredients just until no flour streaks remain. The batter should look airy and pourable, not stiff.
3. Bake. Spread the batter evenly in the pan and bake for 22 to 25 minutes, until the top is lightly golden and the center springs back when gently pressed. A toothpick inserted in the middle should come out clean or with a few moist crumbs.
4. Cool completely. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool fully. The cake must be completely cool before filling, or the ricotta mixture will soften and slide.
5. Make the filling. In a bowl, stir together the drained ricotta, powdered sugar, vanilla, lemon zest, and orange liqueur or juice until smooth. Fold in the chocolate chips and candied citrus. The filling should be creamy and spreadable, with enough body to hold its shape when spooned.
6. Assemble. If the cake domed during baking, trim the top flat. Cut the cake horizontally into two even layers. Stir the marmalade with the water in a small pan or microwave-safe bowl until loosened. Brush or spread a thin layer over the cut side of the bottom cake layer. Spread the ricotta filling over the bottom layer, leaving a small border at the edge. Top with the second cake layer. If you prefer a taller, more dramatic dessert, you can make the cake in a deeper pan and split it into thirds, but two layers are easiest for home kitchens.
7. Chill until firm. Wrap the cake loosely and refrigerate for at least 6 hours, or overnight if you can. The filling should set enough that the slices hold clean edges when cut.
8. Finish and serve. Before serving, dust the top lightly with confectioners’ sugar if you like, then decorate with pistachios and chopped candied fruit. Let the cake sit at room temperature for 15 to 20 minutes before slicing so the texture softens slightly and the flavors come forward.

Tips, serving ideas, and storage

For the best texture: Drain the ricotta if it seems loose. A fine-mesh sieve set over a bowl works well, and even 20 to 30 minutes of draining helps the filling slice more neatly.

Easy substitution: If candied citrus is hard to find, use finely chopped dried apricots or golden raisins for a different but still festive finish. You can also swap the orange liqueur for fresh orange juice to keep the dessert alcohol-free.

Serving idea: Cassata makes a beautiful finish for Easter, birthdays, dinner parties, or any meal that calls for something special. Serve small wedges with espresso, coffee, or a glass of sparkling wine.

Storage: Store cassata covered in the refrigerator for up to 4 days. For the cleanest slices, chill it well before cutting and wipe the knife between cuts. The cake does not freeze especially well once assembled, but the plain cake layers can be baked ahead and frozen tightly wrapped for up to 1 month.

Make-ahead note: You can bake the cake a day in advance and assemble the dessert the next day. In fact, cassata often tastes even better after a long chill, when the citrus, ricotta, and cake have time to mingle.

Sources

• King Arthur Baking cassata recipe
• USDA FoodData Central