Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Costanza d'Aragona Cassata: A Royal Sicilian Delight
Discover the regal charm of Costanza d'Aragona cassata, a Sicilian classic that marries history, art, and unmistakable flavours in every bite.
📖 What is it
Discover the regal charm of Costanza d'Aragona cassata, a Sicilian classic that marries history, art, and unmistakable flavours in every bite.
🛒 Ingredients
▸ For the sponge cake
- ✓ 100g plain flour
- ✓ 4 eggs
- ✓ 100g caster sugar
- ✓ 1 sachet of vanilla sugar
- ✓ a pinch of salt
▸ For the shortcrust pastry
- ✓ 250g plain flour
- ✓ 125g cold butter, cubed
- ✓ 100g icing sugar
- ✓ 1 egg
- ✓ a pinch of salt
- ✓ grated lemon zest
▸ For the ricotta filling
- ✓ 500g fresh sheep's ricotta
- ✓ 200g icing sugar
- ✓ 100g mixed candied peel, chopped
- ✓ 100g dark chocolate, chopped
- ✓ 1 teaspoon ground cinnamon
▸ For the decoration
- ✓ glace cherries
- ✓ pistachio crumbs
- ✓ candied orange peel
📊 Nutritional Information
Let yourself be swept away by the allure of the Costanza d’Aragona cassata, a dessert that holds the warmth of Sicilian traditions alongside the elegance of an ancient royal court. With its soft and crunchy textures, the rich aroma of ricotta spiced with cinnamon, chocolate, and candied peel, paired with fragrant sponge cake and buttery shortcrust pastry, this slice of Sicilian heritage is a true patisserie masterpiece.
👨🍳 Preparation
- 1
Begin by whipping the eggs, sugar, vanilla sugar, and salt until light and fluffy. Gently fold in the sifted flour, then bake at 180°C (fan) for 30-35 minutes. Leave the sponge to cool on a wire rack.
- 2
For the shortcrust pastry, quickly rub together the flour, butter, icing sugar, egg, salt, and lemon zest until just combined. Wrap in cling film and chill in the fridge for 30 minutes.
- 3
Prepare the ricotta filling by blending the drained ricotta with icing sugar and cinnamon. After resting chilled for two hours, sieve the mixture to remove any lumps, then fold in the chopped chocolate and candied peel.
- 4
Line a half-sphere mould with the shortcrust pastry and a disc of sponge cake. Fill with the ricotta cream, then seal with another sponge disc and pastry.
- 5
Bake at 180°C for about 1 hour, until the surface is golden. Allow to cool completely.
- 6
Decorate with glace cherries, pistachio crumbs, and strips of candied orange, inspired by Queen Costanza’s crown.
- 7
Serve the cassata chilled, ideally with a glass of naturally sweet Moscato di Noto.
💡 Tips and Variations
- •
For an extra touch of elegance, try adding a fine pistachio glaze to amplify typical Sicilian flavours and introduce a vibrant splash of colour.
- •
Select a half-sphere mould to achieve the perfect shape, ensuring the pastry and sponge are well-lined to keep the structure intact while baking.
- •
Ricotta is the star here, lending a creamy delicate texture. For a dairy-free alternative, try a silky cashew or tofu cream scented with the same spices.
- •
To ensure an ultra-smooth filling, always sift the ricotta after chilling to eliminate any lumps and create a refined texture.
- •
A pinch of freshly grated orange zest in the cream can heighten the dessert’s aromatic complexity, complementing the chocolate and cinnamon beautifully.
- •
For a vegan version, swap the ricotta for almond-based cheese and replace butter in the pastry with cold coconut oil, retaining the icing sugar to keep the sweetness just right.
- •
The secret to this cake’s magic is the harmony of ingredients and the slow, gentle baking that teases out each flavour without overwhelming them.
📦 Storage
- • Keep your cassata wrapped in greaseproof paper or stored in an airtight container in the fridge to maintain the cream's freshness and the pastry's crispness for up to four days.
- • If you'd like to store it longer, the cassata freezes well when wrapped tightly in cling film and then foil, protecting it from odours for up to one or two months.
- • Before serving, allow it to thaw slowly in the fridge to preserve its soft, luscious texture.
🍷 Pairing
To do justice to the Costanza d’Aragona cassata, choose a Moscato di Noto with its intense aromas and well-balanced sweetness that harmonises exquisitely with the ricotta and candied peel. Alternatively, a Passito di Pantelleria offers a similarly rich bouquet; for a non-Sicilian option, a Moscato d’Asti from Piedmont is a marvellous companion to this regal dessert.
Why not bring a touch of Sicilian splendour to your table with this beautiful Costanza d’Aragona cassata? Its rich heritage and stunning flavours make it the perfect centrepiece for sharing with your loved ones. Give it a go, and turn any occasion into a memorable celebration of tradition and taste—you’ll be delighted by the smiles it brings around your table.
Rate this recipe
Click or tap the stars to rate