Cassata Siciliana Cake

    5 hours 10 min

    A delicious layered sponge cake, moistened with rum syrup and layered with ricotta cheese, mixed cut peel and dark chocolate. Serve for dessert, afternoon tea or as a snack.

    43 people made this

    Serves: 12 

    • 215g cake flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 5 eggs
    • 125ml cold water
    • 250g caster sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon cream of tartar
    • 900g ricotta cheese
    • 270g icing sugar
    • 1/2 teaspoon ground cinnamon
    • 1 1/2 teaspoons vanilla extract
    • 60g plain chocolate
    • 120g cut mixed peel
    • 65g caster sugar
    • 4 tablespoons water
    • 2 tablespoons white rum
    • 175g plain chocolate, chopped
    • 75ml whipping cream
    • 50g unsalted butter, cubed

    Prep:45min  ›  Cook:25min  ›  Extra time:4hr chilling  ›  Ready in:5hr10min 

    1. Preheat the oven to 170 C / Gas 3. Grease and line with baking parchment two 23cm round cake tins
    2. Sieve the flour, baking powder and salt together.
    3. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 250g caster sugar, slowly and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sieve the flour mixture over the egg yolk mixture and fold in.
    4. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the tins.
    5. Bake at 170 C / Gas 3 for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
    6. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup (see below). Spread about 1/3 of the filling over this layer. Add a second and third layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread chocolate glaze (see below) over top of cake.
    7. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the icing sugar and cinnamon. Add 1 1/2 teaspoons of the vanilla and grate 60g of the chocolate in using the coarse side of a grater. Stir in the mixed peel. Chill until ready to use.
    8. To Make The Rum Syrup: Place 65g sugar and the water in a small saucepan. Bring to the boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
    9. To Make The Chocolate Glaze: Melt 175g chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.


    Cake flour can be made by mixing together 185g plain flour with 30g cornflour.

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    Reviews in English (33)


    This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate glaze for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate glaze. The combination of this cake with that frosting is PERFECT!!! =)  -  23 Oct 2004  (Review from Allrecipes US | Canada)


    This was a fantastic cake. Every year I purchase a cassata cake from a local italian bakery for my dad for father's day. This year I decided to give it a try on my own. He absolutely loved it. I did make a few substitutions based on the cassata cakes that we have enjoyed in the past. I substituted mini chocolate chips instead of the grated chocolate & I omitted the candied lemon peel. I also left off the chocolate glaze (I have never seen this on a cassata cake) and instead substituted a whipped cream frosting, also from this website. I also used a vanilla flavored light rum for the filling. My entire family loved this one, I'll definitely make it again.  -  04 Jul 2005  (Review from Allrecipes US | Canada)


    If you put a circle of icing around the edge of the cake before you add the filling it will not ooze out. I usually fill a freezer zip bag and clip one of the ends. Run a big enough edge to prevent the filling from coming out.  -  22 Jun 2009  (Review from Allrecipes US | Canada)