Cassata Siciliana: Traditional Recipe and Secrets of Sicilian Pastry-Making

The traditional cassata siciliana represents the absolute pinnacle of Mediterranean pastry-making, a dessert that tells over a thousand years of history through its layers of sponge cake, ricotta cream, marzipan and candied fruits. Every slice is a journey through the Arab, Norman and Spanish dominations that shaped Sicily.

For hospitality professionals in Switzerland, offering an authentic cassata siciliana means presenting clients with a globally recognised masterpiece. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality ingredients you need: fresh ricotta, Sicilian marzipan, artisanal candied fruits and first-rate sponge cake.

Arab Origins and History of Cassata Siciliana

The origins of the cassata siciliana reach back to the period of Arab rule in Sicily, between the 9th and 11th centuries. The Arabs brought to the island fundamental ingredients that still define this dessert today: sugar cane, almonds, candied citron and the technique of marzipan production. The very name cassata probably derives from the Arabic word qas'at, which denotes the round bowl in which the dessert was shaped.

In summary, the cassata siciliana is the result of an extraordinary encounter between Arab confectionery culture and Sicilian cheese-making tradition. Sheep's milk ricotta had already been produced by Sicilian shepherds for millennia. When the Arabs introduced sugar and almonds, the union was born that would give rise to the cassata.

During the Norman period, the nuns of Palermo's monasteries perfected the recipe by adding sponge cake as the base. The pasta reale, also known as pasta martorana, was refined at the Martorana convent in Palermo. During Spanish rule, the cassata was further enriched with chocolate and colourful candied fruits. The dessert became so elaborate that in 1575, the Synod of Mazara del Vallo prohibited its preparation in monasteries during Lent.

Traditional Ingredients for Cassata Siciliana

The quality of ingredients is the secret to an unforgettable cassata siciliana. The key point is selecting authentic, first-rate raw materials, exactly like those you will find in the LAPA catalogue.

Sponge Cake and Ricotta Cream

• 6 whole eggs, 180 g caster sugar, 180 g type 00 flour, zest of 1 lemon for the sponge cake
• 1 kg fresh sheep's milk ricotta, well drained
• 300 g icing sugar
• 150 g dark chocolate chips
• 100 g mixed candied fruit in cubes (citron, orange, cherry)
• 1 teaspoon vanilla extract
• 50 ml maraschino liqueur (optional)

Marzipan, Icing and Decoration

• 500 g finest almond flour, 500 g sugar, 125 ml water and green food colouring for the marzipan
• 400 g icing sugar, 60 ml water and 1 tablespoon lemon juice for the icing
• Whole candied fruits for decoration: citron, orange, cherry, candied pumpkin

LAPA offers a complete selection of authentic Sicilian ingredients for cassata preparation: fresh Italian ricotta, artisanal marzipan, high-quality candied fruits and certified flours. With over 3,000 products and delivery in 24-48 hours in Switzerland, LAPA is the ideal partner for professional pastry-making.

Step-by-Step Preparation of Cassata Siciliana

Preparing the traditional cassata siciliana requires time, patience and attention to detail. Each component is prepared separately and then carefully assembled.

Phase 1: The Sponge Cake

• Whisk the eggs with the sugar for at least 15 minutes until a light, foamy mixture that has tripled in volume is achieved.
• Sift the flour and fold it in gently with movements from bottom to top.
• Pour into a buttered round tin of 24-26 cm diameter and bake at 175 degrees for 25-30 minutes.
• Allow to cool completely, then cut into thin discs approximately 1 cm thick.

Phase 2: The Ricotta Cream

• Drain the ricotta for at least 12 hours in the fridge in a sieve lined with muslin.
• Pass the well-drained ricotta through a fine-mesh sieve to make it perfectly smooth.
• Add the sifted icing sugar, vanilla extract and maraschino liqueur.
• Fold in the chocolate chips and candied fruit cubes. Refrigerate for at least 2 hours.

Phase 3: The Marzipan and Assembly

• Prepare a syrup by bringing water and sugar to a boil until reaching 121 degrees, pour over almond flour and work with spatula.
• Add green food colouring and knead until a smooth paste is achieved. Roll out to 3 mm thickness.
• Line a round mould with cling film, line the walls with strips of sponge cake lightly moistened with liqueur.
• Pour in the ricotta cream, close with a disc of sponge cake and refrigerate for at least 4 hours.

Phase 4: Decoration and Icing

• Turn the cassata out onto a tray and cover with the thinly rolled green marzipan.
• Prepare the icing by mixing icing sugar, water and lemon juice until fluid and glossy.
• Pour the icing over the cassata and spread evenly with a spatula.
• Arrange whole candied fruits on the still soft icing: orange slices, citron, cherries and candied pumpkin.

The Elaborate Decoration of the Cassata

The decoration makes the cassata siciliana a true visual spectacle. In Sicilian tradition, the cassata is a work of art to admire. The master pastry chefs of Palermo transformed each cassata into a unique piece with glossy white icing, multicoloured candied fruits and silver sugar pearls.

LAPA provides artisanal Sicilian candied fruits for professional cassata decoration. Every LAPA product is selected from certified Italian producers, guaranteeing authenticity and quality.

Regional Variations of Cassata Siciliana

In summary, the cassata siciliana is not a monolithic dessert but exists in numerous regional variations. Each Sicilian province has developed its own interpretation, while maintaining the fundamental elements of the traditional recipe.

• The Palermo cassata is the classic version with green marzipan, white icing and abundant candied fruits.
• The Catania cassata is distinguished by more restrained decoration, often without icing, with visible marzipan.
• The Trapani cassata features Bronte pistachio cream, adding natural green colour and intense flavour.
• The baked cassata is an older version with ricotta in shortcrust pastry baked in the oven, without marzipan.
• Cassatelle are individual miniature versions, perfect for restaurant and catering service.

LAPA makes available all ingredients for creating any regional variation of cassata, from marzipan to Bronte pistachios. The LAPA catalogue with over 3,000 products covers every need of professional pastry-making.

Professional Tips for a Perfect Cassata

The great Sicilian master pastry chefs guard secrets passed down through generations. The key point is respecting resting times and the quality of raw materials available from LAPA.

• The ricotta must be strictly from sheep's milk and drained for at least 12 hours.
• The sponge cake must not be too thick: 1 cm is the ideal measurement.
• The marzipan should be worked quickly at room temperature to prevent it becoming greasy.
• The assembled cassata must rest in the fridge for at least 12 hours before decoration.
• The icing should be prepared and applied at the last moment, as it tends to crystallise quickly.
• Using cow's milk ricotta instead of sheep's milk completely alters the traditional flavour.
• Not draining the ricotta sufficiently makes the cream liquid and the cassata unstable.
• Decorating with low-quality candied fruits compromises the result. LAPA offers only selected artisanal candied fruits.

Frequently Asked Questions about Cassata Siciliana

How long does cassata siciliana keep?

The answer is that cassata keeps in the fridge for 4-5 days covered with cling film. The ricotta cream is perishable. Freezing is not recommended as icing and candied fruits would suffer.

What is the difference between cassata and Sicilian cannolo?

The answer is that both use ricotta cream, but the cassata is a structured cake with sponge, marzipan and icing, while the cannolo is a cylinder of fried pastry filled with ricotta. The cassata is cut into slices, the cannolo is a single-serving dessert.

Can I use cow's milk ricotta for cassata?

The answer is that the traditional recipe calls exclusively for sheep's milk ricotta, more intense and drier. Cow's milk ricotta can be used but the result will be less authentic. As a compromise, the two types can be blended.

What are pasta reale and pasta martorana?

The answer is that pasta reale and pasta martorana are the same product: Sicilian marzipan of almond flour and sugar. The name martorana derives from the Martorana convent in Palermo. LAPA offers artisanal marzipan in its catalogue.

Why is cassata siciliana green?

The answer is that the green colour of the cassata comes from the marzipan that covers the exterior of the dessert. Traditionally, the marzipan is coloured light green, a colour that evokes fresh almonds and Sicilian pistachios.

When is cassata siciliana traditionally eaten?

The answer is that cassata is traditionally associated with Easter, but today it is enjoyed year-round. In Sicily it is present at weddings, baptisms and patron saint festivals. It is the dessert for grand occasions.

Discover all ingredients for professional pastry-making in the LAPA catalogue: fresh ricotta, marzipan, artisanal candied fruits, sponge cake and much more. With over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, LAPA is your trusted partner. Visit lapa.ch to order.