SICILIAN RICOTTA CASSATELLE (MINNE DI SANT’AGATA)

Minne di Sant’Agata — or “Saint Agatha’s Breasts” — are traditional Sicilian pastries made in Catania to honor the city’s patron saint, Agatha.

Their dome shape and white glaze commemorate the martyrdom of Saint Agatha, whose breasts were cut off for refusing the advances of a Roman governor.

Though deeply tied to Christian devotion, their origins likely date back to ancient fertility rites dedicated to goddesses Isis and Demeter — symbols of motherhood and abundance.

These mini cakes, also known as Cassatelle di Sant’Agata, are made of sponge cake, filled with sweet ricotta cream and candied fruit, covered in almond paste, glazed, and topped with a red candied cherry.

A sweet tribute to Catania’s faith, history, and irresistible Sicilian pastry tradition.

Prep Time: 40 minutes
Cook Time: 7 minutes
Chill Time: 2 hours
Servings: 6 pastries

Ingredients

For the Sponge Cake

• 1 large egg

• ¼ cup granulated sugar (50 g)

• ⅓ cup all-purpose flour (40 g)

• Zest of ½ organic orange

For the Filling

• 1 cup sheep’s milk ricotta (250 g)

• 3 tablespoons granulated sugar (25 g)

• 3 tablespoons mini chocolate chips (50 g)

• 2 tablespoons mixed candied fruit (30 g)

For Soaking

• Limoncello or sweet liqueur, as needed

For the Glaze and Decoration

• 2 cups powdered sugar (250 g)

• 2 tablespoons water (30 ml)

• 6 candied cherries, halved

Additional

• Green marzipan (almond paste), rolled to 1/16 inch (2 mm) thick

Instructions

1. Make the Sponge Cake:
   Preheat the oven to 400°F (200°C).
   In a bowl, beat the egg and sugar with an electric mixer until pale and fluffy. Add the grated orange zest. Gently fold in the sifted flour from bottom to top.
   Pour the batter into a 7-inch (20 cm) round pan and bake for 7 minutes. Let cool completely.

2. Prepare the Ricotta Filling:
   In a bowl, mix ricotta with sugar, chocolate chips, and candied fruit until creamy. Set aside.

3. Shape the Marzipan Shells:
   Roll out the green marzipan to about 1/16 inch (2 mm) thick.
   Cut out circles about 1 inch (3 cm) wider than your dome molds (ideally silicone molds, about 2½ inches / 6 cm diameter).
   Press the marzipan into the molds, smoothing the surface with your fingers to avoid cracks.

4. Assemble:
   Fill each mold with the ricotta mixture, leaving ½ inch (1 cm) from the top.
   Slice the sponge cake horizontally into two thin layers, then cut out six circles matching the mold’s diameter (about 2½ inches).
   Place a sponge circle over each filled dome, gently pressing it down. Brush with a little limoncello or liqueur.

5. Unmold and Glaze:
   Carefully remove each pastry from the mold and place it on a wire rack.
   In a bowl, mix powdered sugar with water until smooth and thick. Pour the glaze over each dome to coat evenly. For a more opaque finish, repeat the glazing once it sets.

6. Decorate:
   Top each pastry with half a candied cherry and let them dry at room temperature for at least 2 hours before serving.

💡 Tips & Tricks

• For best flavor, use sheep’s milk ricotta (drained overnight).

• You can tint your marzipan light green by kneading in a drop of green food coloring.

• Store the pastries in an airtight container in the refrigerator for up to 3 days.

📊 Nutritional Facts (per pastry)

MINNE DI SANT'AGATA

Minne di Sant’Agata — or “Saint Agatha’s Breasts” — are traditional Sicilian pastries made in Catania to honor the city’s patron saint, Agatha.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 7 minutes mins

2 hours hrs

Total Time 2 hours hrs 47 minutes mins

Course Dessert

Cuisine Italian

Servings 6 pastries

Notes

Ingredients

For the Sponge Cake

• 1 large egg
• ¼ cup granulated sugar (50 g)
• ⅓ cup all-purpose flour (40 g)
• Zest of ½ organic orange

For the Filling

• 1 cup sheep’s milk ricotta (250 g)
• 3 tablespoons granulated sugar (25 g)
• 3 tablespoons mini chocolate chips (50 g)
• 2 tablespoons mixed candied fruit (30 g)

For Soaking

• Limoncello or sweet liqueur, as needed

For the Glaze and Decoration

• 2 cups powdered sugar (250 g)
• 2 tablespoons water (30 ml)
• 6 candied cherries, halved

Additional

• Green marzipan (almond paste), rolled to 1/16 inch (2 mm) thick

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👩‍🍳 Instructions

1. Make the Sponge Cake:
   Preheat the oven to 400°F (200°C).
   In a bowl, beat the egg and sugar with an electric mixer until pale and fluffy. Add the grated orange zest. Gently fold in the sifted flour from bottom to top.
   Pour the batter into a 7-inch (20 cm) round pan and bake for 7 minutes. Let cool completely.
2. Prepare the Ricotta Filling:
   In a bowl, mix ricotta with sugar, chocolate chips, and candied fruit until creamy. Set aside.
3. Shape the Marzipan Shells:
   Roll out the green marzipan to about 1/16 inch (2 mm) thick.
   Cut out circles about 1 inch (3 cm) wider than your dome molds (ideally silicone molds, about 2½ inches / 6 cm diameter).
   Press the marzipan into the molds, smoothing the surface with your fingers to avoid cracks.
4. Assemble:
   Fill each mold with the ricotta mixture, leaving ½ inch (1 cm) from the top.
   Slice the sponge cake horizontally into two thin layers, then cut out six circles matching the mold’s diameter (about 2½ inches).
   Place a sponge circle over each filled dome, gently pressing it down. Brush with a little limoncello or liqueur.
5. Unmold and Glaze:
   Carefully remove each pastry from the mold and place it on a wire rack.
   In a bowl, mix powdered sugar with water until smooth and thick. Pour the glaze over each dome to coat evenly. For a more opaque finish, repeat the glazing once it sets.
6. Decorate:
   Top each pastry with half a candied cherry and let them dry at room temperature for at least 2 hours before serving.

Keyword minne di sant agata, saint agatha pastries, sicilian desserts, ricotta pastries, italian cakes, cassatelle di sant agata, catania pastries, traditional italian sweets, saint agatha day dessert

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