Cassata Alla Siciliana
There are many variations on cassata Siciliana, a beloved dessert that is said to originate in Palermo. Traditional versions call for round sponge cake and include marzipan and pistachios, but just about all contain ricotta, candied fruit and chocolate. This simplified take comes from recipes editor Ann Maloney’s mother, who made it at Christmas time for family and friends. Make it easy on yourself and buy a pound cake or prepare the one recommended in related recipes.
Make ahead: The filling can be refrigerated in an airtight container for up to 2 days in advance; the cake can be filled and refrigerated for up to 1 day in advance.
Storage: Cover and refrigerate for up to 4 days; freeze, well-wrapped, for up to 1 month.
Ingredients
For the cake and filling
- 1 pound (454 grams) full-fat ricotta cheese (see Notes)
- 2 ounces (57 grams) semisweet chocolate, finely chopped (optional)
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (43 grams) minced candied fruit
- 3 tablespoons orange liqueur, such as Grand Marnier or Cointreau, plus more as needed (see Notes)
- 1 tablespoon heavy cream (optional; see Notes)
- One (1-pound/454-gram) loaf pound cake (see Notes)
For the icing
- 1/2 cup (120 milliliters) hot water
- 1 tablespoon espresso powder
- 1 tablespoon orange liqueur, such as Grand Marnier or Cointreau (see Notes)
- 8 ounces (227 grams) semisweet chocolate, finely chopped (see Notes)
- 11 tablespoons (1 stick plus 3 tablespoons/155 grams) unsalted butter, softened and cut into chunks
Directions
Step 1
Make the filling: In a medium bowl, mix together the ricotta, chocolate, if using, sugar, candied fruit, liqueur and heavy cream, if using, until well combined. The mixture should be soft and spreadable, and will thicken once chilled. Refrigerate, uncovered, while you slice the cake.
Step 2
Using a large, sharp serrated knife, carefully slice the cake across into four even layers.
Step 3
Lay the bottom slice of cake on a serving platter. Remove the filling from the refrigerator and spoon about a generous 3/4 cup of it over the cake layer. Using an offset spatula or butter knife, evenly spread out the filling, going all the way to the edges of the cake. Place the next cake layer on top and very gently press down. Repeat with the remaining cake layers and filling. Refrigerate the cake, uncovered or lightly covered, for at least 20 minutes and up to 24 hours.
Step 4
Make the icing: In a heatproof measuring cup, stir together the hot water with espresso powder, until combined. Stir in the orange liqueur.
Step 5
Fill a small saucepan over medium heat with 2 inches of water and bring to a simmer. Place a medium heatproof bowl on top of the pan to make a double-boiler, making sure the bottom of the bowl doesn’t touch the simmering water. Add the chocolate and espresso-orange mixture and stir just until the chocolate is completely melted and combined with the coffee. Remove the bowl from the heat, add the butter and whisk until it has completely melted and well combined with the chocolate mixture. If the frosting is too soft to spread, lightly cover, let it rest on the counter until it firms up, or refrigerate for up to 15 minutes. Re-whisk until creamy.
Step 6
Frost the cake: Remove the cake from the refrigerator and, with an offset spatula or butter knife, clean up any filling that has escaped its layers by scraping it off or tucking it back in. Using an offset spatula or butter knife, spread the frosting in an even layer all over the cake; then add a second layer with the remaining frosting (see Notes). Refrigerate, uncovered, until the frosting is firm, about 15 minutes; then lightly cover and refrigerate for at least 1 hour and up to 1 day before serving.
Step 7
When ready to serve, use a sharp, long knife, such as a chef’s knife, to slice the cake into 1/2-inch slices.
Substitutions
No orange liqueur? >> Use 1/4 teaspoon orange extract each in the filling and in the frosting. For the filling, taste and add more as needed, a drop at a time.
Notes
Many containers of ricotta are now 15 ounces. It is fine to use that amount, however, buy a quality brand, such as BelGioioso Ricotta Con Latte that is thick enough to stand up on a spoon. If the ricotta is thin and runny, transfer it to a cheesecloth-lined colander set over a bowl and allow it to drain until it thickens, about 30 minutes. If your ricotta is thin, skip the heavy cream, which adds flavor but isn’t essential to success.
If buying a pound cake, make sure it is actually a pound and not smaller. Many packaged cakes, such as Sara Lee, sell different sizes. Look for the family-size cake.
For the icing, buy a semisweet chocolate bar, such as Ghirardelli, rather than using chocolate chips, which do not melt as smoothly.
If you're concerned about crumbs in your icing, you can first apply a thin coating, called a crumb coat, and chill the cake in the refrigerator before applying the rest of the icing.
