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Cassata Siciliana (Ricotta Cheese Sponge Cake)

Cassata Siciliana (Ricotta Cheese Sponge Cake)

Servings: 6-8

Ingredients for Sponge Cake:

  • 8 eggs
  • 240 grams finest flour
  • 240 grams sugar, dissolved in a few tablespoons of warm water
  • small amount of syrup (made by boiling sweet mandarin or cherry liqueur in a few tablespoons of water)


Ingredients for Filling and Decoration:

  • 1 kilogram fresh ricotta cheese
  • 350 grams sugar
  • 100 grams plain chocolate, grated
  • 500 grams assorted candied fruit
  • pinch of powdered cinnamon
  • pinch of vanilla rosolio (sweet herb liqueur)


Ingredients for Icing: 300 grams icing sugar


  • Make a classic sponge cake with the eggs, flour, and sugar.
  • Press the ricotta through a fine mesh sieve.
  • Add the sugar, vanilla, cinnamon, chocolate, and half of the candied fruit, working thoroughly with a wooden spoon.
  • Line a round cake pan with greaseproof paper.
  • Alternate layers of cake with the ricotta filling, moistening the cake with a small amount of syrup.
  • Decorate with the remaining candied fruit and icing.
  • Leave in the refrigerator until time to serve. Buon Appetito!