Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Syracuse Cassata: A Sicilian Classic with a Twist
Discover the luscious Syracuse cassata, a Sicilian dessert that beautifully blends ricotta, chocolate, and sponge cake into a symphony of flavours!
📖 What is it
Discover the luscious Syracuse cassata, a Sicilian dessert that beautifully blends ricotta, chocolate, and sponge cake into a symphony of flavours!
🛒 Ingredients
- ✓ 6 eggs
- ✓ 150 g caster sugar
- ✓ 150 g plain flour
- ✓ Zest of half an organic lemon
- ✓ A pinch of salt
- ✓ 450 ml milk
- ✓ 50 g sugar
- ✓ 25 g cornflour
- ✓ 50 g unsweetened cocoa powder
- ✓ 800 g sheep’s ricotta
- ✓ 200 g sugar
- ✓ 1 glass of water
- ✓ 2 tablespoons sugar
- ✓ 1 tablespoon lemon liqueur (rosolio)
- ✓ Chopped almonds and pistachios
- ✓ 100 g candied fruit
- ✓ 50 g chocolate chips
📊 Nutritional Information
Dive into the scents and tastes of Sicily with the Syracuse cassata, a dessert that tells the story of Siracusa through its fresh ricotta, light sponge cake, and a delicate chocolate cream. Free from marzipan and icing, this speciality celebrates the authenticity of local ingredients, honouring the famed Avola almonds and the island’s rich sweet-making traditions in every bite.
👨🍳 Preparation
- 1
Make the sponge cake: whisk the eggs with the sugar, salt and lemon zest until pale and fluffy.
- 2
Sift in the flour and fold it in gently, then pour the batter into a 26 cm buttered cake tin.
- 3
Bake at 190°C for 35 minutes. Allow to cool, then slice into roughly 1 cm thick layers.
- 4
Prepare the chocolate cream: combine milk, sugar, cocoa and cornflour in a saucepan. Cook for 10 minutes until thickened, then leave to cool.
- 5
For the ricotta cream: sieve the ricotta and mix it with the sugar until smooth.
- 6
Make the syrup by boiling water, sugar and lemon liqueur together for a few minutes.
- 7
Assemble the cassata by layering sponge soaked in syrup, ricotta cream and chocolate cream.
- 8
Cover with cling film and chill in the fridge overnight.
- 9
The next day, turn the cassata out onto a serving plate and spread the remaining ricotta over the top.
- 10
Decorate the sides with chopped almonds and pistachios, and scatter candied fruit on top. Chill for 30 minutes before serving.
💡 Tips and Variations
- •
For a different aromatic twist, try swapping the lemon liqueur for a sweet citrus liqueur typical of Sicily.
- •
If you prefer a lighter version, reduce the sugar in the chocolate cream or use lower-fat cow’s ricotta.
- •
Using a springform tin makes it easier to unmould and keeps the cake’s shape intact.
- •
Add a pinch of salt to the chocolate cream to enhance the umami and balance the sweetness.
- •
For a vegan alternative, replace the ricotta with cashew-based vegan cheese and use an egg-free sponge.
- •
The secret to this recipe lies in the gentle harmony of its ingredients and their perfect balance.
📦 Storage
- • Store the cassata covered with cling film in the fridge to keep it fresh and soft for up to 2-3 days.
- • The sponge cake stays soft at room temperature for about 3-4 days if kept in an airtight container.
- • Avoid freezing the assembled cassata to preserve its texture and flavour; however, you can freeze the sponge cake well wrapped for up to 2 months.
🍷 Pairing
To accompany the Syracuse cassata, opt for a Moscato Passito from Pantelleria Liquoroso Extra, a sweet and aromatic wine that complements the creaminess of the ricotta and the richness of the chocolate. Alternatively, a Malvasia from the Lipari Islands or a Passito from Noto offer equally refined pairings. If you fancy something beyond Sicily, a Tuscan Vin Santo or a Valpolicella Recioto beautifully enhance the dessert’s sweetness.
Making Syracuse cassata is like taking a little journey into Sicilian sweet-making heritage, crafting a dessert that marries simplicity with elegance. Treat yourself to this authentic taste adventure and don’t forget to share the magic of this cake with your loved ones — it’s a slice of Sicily that’s sure to bring smiles all around.
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