Authentic Baked Cassata Siciliana Recipe: A Taste of Sicily

A Taste of Sicily Wrapped in Golden Pastry

There’s a reason the Baked Cassata Siciliana remains one of the most celebrated desserts in all of southern Italy.

Unlike the more flamboyant cassata with marzipan and candied fruits, this oven-baked version highlights rustic charm, minimalism, and pure flavor. From its buttery shortcrust shell to the creamy, delicately sweet ricotta and chocolate chip filling, this dessert is a true tribute to Sicilian craftsmanship.

This is a dessert made for family Sundays, holidays, and special moments. It pairs tradition with comfort, offering a taste of Sicily in every bite.

Why Nonna Loves This Recipe

This version of cassata is what Nonna proudly bakes for Easter, baptisms, and Sunday lunches. She loves it because:

• It’s simple, yet rich in flavor.

• It’s made with basic ingredients that honor old-world traditions.

• It’s make-ahead friendly—and gets better the next day.

• It celebrates seasonal sheep’s milk ricotta, a staple in Sicilian kitchens.

⏱️ Cooking Time & Info

• Preparation Time: 30 minutes (plus chilling time)

• Cooking Time: 40 minutes

• Total Time: 1 hour 10 minutes

• Difficulty: Moderate

• Servings: 8 slices

🧾 Ingredients

For the Shortcrust Pastry:

• 3 ¼ cups all-purpose flour (400g)

• 1 1/8 cups powdered sugar (140g)

• ¾ cup cold unsalted butter or lard (170g)

• 1 large egg

• 2 large egg yolks

• Zest of 1 organic lemon

• Seeds of 1 vanilla bean or 1 tsp vanilla extract

• Pinch of salt

For the Ricotta Filling:

• 2 ½ cups sheep’s milk ricotta, well-drained overnight (600g)

• 1 cup granulated sugar (200g)

• ⅓ cup dark chocolate chips (50g)

• 1 ½ cups crumbled sponge cake or dry cookies (150g)

For Decoration:

• 1 tbsp powdered sugar

• 1 tsp ground cinnamon

👩‍🍳 Method

Step 1: Prepare the Pastry Dough

1. In a large bowl or food processor, mix flour with cold butter until the texture is sandy.

2. Add powdered sugar, egg, yolks, lemon zest, vanilla, and salt.

3. Knead into a smooth dough. Divide into two portions: one larger (about 430g) and one smaller (about 355g).

4. Roll each portion between parchment sheets to about 1/8 inch (3 mm) thick. Chill both for 30 minutes.

Step 2: Make the Filling

1. The day before, place ricotta in a sieve over a bowl and refrigerate to drain.

2. On baking day, sift ricotta into a clean bowl, stir in sugar, and let it sit 30 minutes in the fridge.

3. Fold in chocolate chips gently. Set aside.

Step 3: Assemble the Cassata

1. Butter a fluted 9½-inch (24 cm) tart or cake pan.

2. Line the pan with the larger pastry sheet. Trim excess and prick the base with a fork.

3. Sprinkle a layer of cake or biscuit crumbs on the bottom to absorb moisture.

4. Spread the ricotta filling evenly, then top with more crumbs.

5. Cover with the second pastry sheet. Press and seal the edges. Prick the top with a fork or toothpick.

Step 4: Bake & Finish

1. Preheat oven to 350°F (175°C).

2. Bake for 35–40 minutes until golden and firm to touch.

3. Cool completely before unmolding.

4. Dust with ground cinnamon and powdered sugar. For a traditional Sicilian finish, create a diamond pattern using paper strips as stencils.

💡 Tips & Tricks

• Drain the ricotta well—a soggy filling will ruin the texture.

• Use sheep’s milk ricotta for authentic taste, but cow’s milk ricotta works in a pinch.

• No sponge cake? Replace with dry ladyfingers or amaretti.

• Let it rest overnight—the flavors deepen and the texture improves.

🧮 Nutritional Facts (Per Slice – Approx.)

Values are estimates and may vary with ingredient brands.

BAKED SICILIAN CASSATA

his is a dessert made for family Sundays, holidays, and special moments.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8 slices

Notes

Ingredients

For the Shortcrust Pastry:

• 3 ¼ cups all-purpose flour (400g)
• 1 1/8 cups powdered sugar (140g)
• ¾ cup cold unsalted butter or lard (170g)
• 1 large egg
• 2 large egg yolks
• Zest of 1 organic lemon
• Seeds of 1 vanilla bean or 1 tsp vanilla extract
• Pinch of salt

For the Ricotta Filling:

• 2 ½ cups sheep’s milk ricotta, well-drained overnight (600g)
• 1 cup granulated sugar (200g)
• ⅓ cup dark chocolate chips (50g)
• 1 ½ cups crumbled sponge cake or dry cookies (150g)

For Decoration:

• 1 tbsp powdered sugar
• 1 tsp ground cinnamon

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👩‍🍳 Method

Step 1: Prepare the Pastry Dough

1. In a large bowl or food processor, mix flour with cold butter until the texture is sandy.
2. Add powdered sugar, egg, yolks, lemon zest, vanilla, and salt.
3. Knead into a smooth dough. Divide into two portions: one larger (about 430g) and one smaller (about 355g).
4. Roll each portion between parchment sheets to about 1/8 inch (3 mm) thick. Chill both for 30 minutes.

Step 2: Make the Filling

1. The day before, place ricotta in a sieve over a bowl and refrigerate to drain.
2. On baking day, sift ricotta into a clean bowl, stir in sugar, and let it sit 30 minutes in the fridge.
3. Fold in chocolate chips gently. Set aside.

Step 3: Assemble the Cassata

1. Butter a fluted 9½-inch (24 cm) tart or cake pan.
2. Line the pan with the larger pastry sheet. Trim excess and prick the base with a fork.
3. Sprinkle a layer of cake or biscuit crumbs on the bottom to absorb moisture.
4. Spread the ricotta filling evenly, then top with more crumbs.
5. Cover with the second pastry sheet. Press and seal the edges. Prick the top with a fork or toothpick.

Step 4: Bake & Finish

1. Preheat oven to 350°F (175°C).
2. Bake for 35–40 minutes until golden and firm to touch.
3. Cool completely before unmolding.
4. Dust with ground cinnamon and powdered sugar. For a traditional Sicilian finish, create a diamond pattern using paper strips as stencils.

Keyword cassata, cassata siciliana, sicilian cake, baked cassata siciliana,