The Recipe
Makes: 1 x 20cm cake
Preparation: 40 minutes
Baking Time: 40 minutes
Cassata is a traditional sponge layer cake from Sicily. It consists of ricotta, dried fruits, nuts, marzipan, and chocolate.
Credit: @etstudiosg
Although still a region of Italy, Sicily seems like another country with locals referring to themselves as ‘Sicilians’ and not Italians. In Sicily, they speak ‘Sicilian’ and little English in the smaller towns which makes travelling through this part of Italy all the more exciting.
Sicily is the largest island in the Mediterranean Sea and has a rich history and culture, which to my delight, is prevalent through a lot of its architecture and food from region to region. A couscous in Trapani will be the influence of North Africa, Pomodoro (the most amazing in the world), region-wide, is an influence of Spain, spices, citrus, and dried fruits came about from Arab occupation, and ingredients such as melanzane, olives, and seafood have come from my other food country love, Greece.
It was not only the people of Sicily that inspired me and warmed my heart with their open arms, beautiful hospitality, breathtaking beaches, and amazing food, but the travelers I encountered on my journey – free spirits from around the globe that made their way to this beautiful island and took away so much more than we had all expected.
While in Marsala, a beautiful town known famously for the landing of Garibaldi in the 1860s and also for Marsala wine, I learned how to make pasta al forno, arancino, cornetto, pane, and cassata in a traditional bakery/café called Bar Lo Stagnone.
When I travel I always make sure I visit as many local bakeries as possible to learn how they make traditional desserts. I love that traditional recipes always have a twist from region to region and person to person.
My favourite Sicilian desserts, hands down are cannoli and cassata, so I made a cake that was inspired by the two!
Cassata is a traditional sponge layer cake from Sicily. It consists of ricotta, dried fruits, nuts, marzipan, and chocolate. This recipe is inspired by many a cassata I tried while on my travels through Sicily. I remember the tiny wild strawberries and the amazing pistachios found in this region of the world, so I included some dried wild strawberries in the garnish.
The cake is fairly easy to make but will take some time – it is best made the day before so it has time to set and is, therefore, easier to ice.
INGREDIENTS
Chocolate Cake
130g unsalted butter
150g brown sugar
100g white caster sugar
180g plain flour
180mls whole milk
2tsp/8g baking powder
60g cocoa
3 medium eggs
Pinch of fine sea salt
Ricotta Filling
640g ricotta cheese
300g thickened cream
60g sifted icing sugar
4tsp vanilla bean paste
200g semi-sweet chocolate, chopped.
Cake liquor
50mls sweet vermouth
20g water
10g white sugar
Ganache Topping
150g cooking cream
120g semi sweet chocolate
Pinch of sea salt
METHOD
Preheat oven to 160’C. Line a 20cm circular spring-form cake pan.
Beat butter and sugars in an electric mixer until creamy and combined
Sift flour, baking powder, salt and cocoa in a separate bowl
Add eggs one at a time to the butter mixture until the eggs are folded in
Mix in 1/3 flour to the mixture then 1/3 milk. Continue this finishing with the flour.
Allow mixture to combine and then pour into the cake tin.
Bake for 40 minutes. Allow the cake to cool slightly before turning it out on a cake rack so it cools completely
Whip ricotta, cream and icing sugar and vanilla until completely smooth
Add in chocolate pieces and refrigerate.
Heat in a pan over low heat until the sugar is dissolved
Set aside
Heat cream on a low heat
Add a pinch of salt
Add in chocolate until it is melted and the ganache mixture is shiny and smooth. Refrigerate until cool
Assembly
With a serrated knife, slice the top of the cake to make it flat
Slice the cake across into 3 even pieces
Line the cake tin with cling film with extra hanging over the edges
Place one piece of the cake in the tin, brush liberally with cake liquor and then smooth over a layer of ricotta
Continue with the next two layers, finishing with the cake on top
Fold over cling film and set the cake in the fridge ideally overnight or for 2-3 hours until firm and set.
When the cake is set, turn out upside down and remove the cling film
Place ganache on the top of the cake allowing it to spill over the sides
Sprinkle the chopped pistachios and strawberries on top
Decoration/Garnish
80g dried or fresh strawberries
80g roasted pistachios