Cassata alla Siciliana, the national cake of Sicily. This multi-layered cake originates in Palermo, Italy as far back as 1575. It was traditionally served for Easter but is now used for any number of celebratory reasons. The decadence that this dessert holds is undeniable to any sweet tooth and has been for generations. It’s just the Sicilian way!
Start with quality ingredients and a cooled pound cake. 
Using a serrated knife makes it much easier for cutting straight edges. Enjoy the scraps!
The wax paper keeps the plate neat as the luscious layers are built with up with citrus pound cake and sweet ricotta based filling.
The process of slowly adding butter is tedious but worth the silky-chocolaty product.
Some of the tradition was put aside this year when learning to make this dessert with The Siragusa family in cannoli-type filling, baking the pound cake and when decorating. We used dried candied fruit but also added toasted chopped pistachios and dark chocolate chunks to add more flavor and crunch. With the pound cake we took a short cut and made a boxed version but adding our own flare with orange zest and then sprinkling each layer of the cake with Grand Marnier. Bring on the zest and punch! The traditional decoration of this cake is very gaudy with lots of fruit on top but we left it simple with some chocolate frosting designs. However it is made, deliciousness is ensured as the family gathers around to groan at the decadence as the first bite takes over your palate.
PrintCassata alla Siciliana
- Total Time: 4 hours
- Yield: 6-8 servings 1x
Description
Cassata alla Siciliana is a decadent Sicilian cake layered with citrus-infused pound cake, sweet ricotta filling, and adorned with chocolate frosting, perfect for any celebration.
Ingredients
CAKE
- 1 box of pound cake mix, baked with 1 tsp. orange zest
- 16 oz. whole milk ricotta
- 2 Tbls. heavy cream
- 1/4 cup sugar
- 3 Tbls. Gran Marnier, plus more for drizzling on layers
- 3 Tbls. mixed candied fruit, chopped
- 2 oz. semi-sweet chocolate, chopped
- 3 Tbls. pistachios, toasted and chopped
FROSTING
- 12 oz. semi-sweet chocolate, chopped
- 3/4 cup strong black coffee, brewed
- 1/2 lb. unsalted butter, chilled and cut into small pieces
Instructions
- Prepare the pound cake mix according to the package instructions, adding 1 tsp of orange zest to the batter. Bake and allow to cool completely.
- Drain the ricotta through a coarse sieve for about 3 hours to remove excess liquid.
- Trim the cooled pound cake on all sides to create straight edges using a serrated knife. Slice horizontally into about three 1/2-inch slabs.
- In a mixing bowl, beat the drained ricotta with heavy cream, sugar, and 3 tbsp of Grand Marnier until smooth and creamy.
- Fold in the mixed candied fruit, toasted chopped pistachios, and dark chocolate chunks into the ricotta mixture.
- Place the first layer of pound cake on a serving plate lined with wax paper. Drizzle with a little Grand Marnier.
- Spread a generous layer of the ricotta mixture over the cake. Repeat with the remaining layers, drizzling each with Grand Marnier and spreading with ricotta mixture.
- Once assembled, cover the cake with chocolate frosting, using a spatula to create decorative designs if desired.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Notes
Use a serrated knife for clean cuts on the pound cake. The wax paper helps keep the serving plate clean during assembly. For a traditional touch, decorate with more candied fruit. Store leftovers in the refrigerator for up to 3 days. The cake tastes even better the next day as the flavors meld.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 22
- Carbohydrates: 55
- Fiber: 2
- Protein: 8
- Cholesterol: 60
This is the way that I learned how to make this cake. It’s been decades since I have made this… but, your fake recipe is the real deal!
thanks a ton for answering my questions.
Using cottage cheese instead of ricotta would change the flavor of the dessert. It is too tart and would have a lot of draining to do before it was the correct consistency. To make 1 cup of coffee I use 1 scoop of beans (about 2 Tbls.), grind them, and make 1 cup worth of water to brew the grounds. If you trying to make exactly 3/4 cup coffee than I would use a little less beans and 3/4 cup water. Thank you for inquiring!
hello mam, want to make this but two questions one can i use cottage cheese instead of ricotta cheese and second question – how to prepare 3/4 cup of black coffee?
hope for the earliest reply.
thanks in anticipation.