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
Units
Scale
CAKE
- 1 box of lb cake mix, baked with 1 tsp. orange zest
- 16 oz. (450 g) whole milk ricotta
- 2 Tbls. heavy cream
- 1/4 cup (60 ml) sugar
- 3 Tbls. Gran Marnier, plus more for drizzling on layers
- 3 Tbls. mixed candied fruit, chopped
- 2 oz. (60 g) semi-sweet chocolate, chopped
- 3 Tbls. pistachios, toasted and chopped
FROSTING
- 12 oz. (340 g) semi-sweet chocolate, chopped
- 3/4 cup (180 ml) strong black coffee, brewed
- 1/2 lb. (225 g) unsalted butter, chilled and cut into small pieces
Instructions
- Prepare the lb 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 lb 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 lb 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
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 22
- Carbohydrates: 55
- Fiber: 2
- Protein: 8
- Cholesterol: 60