Cassata Alla Siciliana

Cassata alla Siciliana is an elaborate Italian sponge cake with a mascarpone, chocolate and pistachio filling. It is the unofficial dessert of Sicily, especially for special occasions. Cassata alla Siciliana is a historic Sicilian dessert that evolved over a thousand years through Arab, Norman, Spanish, and Baroque influences. The Arab influences brought the citrus flavorings, nuts, and ricotta cheese, though I use mascarpone cheese instead. The name cassata comes from the Arabic word qas’at, meaning the round bowl or basin used to shape the dessert too. The Spanish introduced chocolate into the mix. The fondant icing was a gift from the Baroque period. This is a very popular cake, and has many different variations.

Here is my own variation that has become a signature cake of my own. Everyone who has tried it loves it, and now they request it too. You have seen it here multiple times too. I make the cake the same, but every now and then I make subtle changes to the presentation. Because of the mascarpone cheese, which is an Italian sweet cream cheese, sometimes I refer to this cake as an Italian cheesecake too.

Cassata Alla Siciliana

This delicious cake isn’t hard to make, but it is definitely a labor of love. It is labor intensive and requires ample time to make.

The Cake

Preheat the oven to 350*F or 180*C.

Spray two 8 1/2 or 9 inch cake pans with cooking spray and line the bottoms with parchment paper.

2 cups sifted cake flour

2 tsp baking powder

1 tsp salt

8 eggs, separated

1 1/2 cups sugar

2 tsp vanilla

1/2 cup melted butter

Mix all the dry ingredients together and set aside.

Whip the egg whites with a dash of salt together until they form stiff peaks.

Mix the egg yolks, sugar and vanilla together. Then add the melted butter and mix again.

Gently fold all the ingredients together and mix well. Pour equally into the prepared cake pans and bake for about 40 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Allow the cakes to cool completely. Keep them in their cake pans, then wrap in aluminum foil and place in the freezer for at least 3-4 hours, or overnight.

Step 2- The Rum Simple Syrup and The Filling

Remove the cakes from the freezer about 30-60 minutes before slicing. Slice each cake in 1/2 horizontally, so you get 4 rounds.

Make the simple syrup and the mascarpone filling.

Simple Rum Syrup

2 cups suar

3/4 cup water

1/2 cup rum or spiced rum

Place in a sauce and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Turn off the heat and allow to cool slightly. Brush each slice of the cake generously with the rum simple syrup.

Mascarpone Filling

3-4 oz mini chocolate chips

3/4 cups coarsely ground pistachios

3 cups mascarpone cheese

1 cup powdered or confectioner’s sugar

1/2 tsp cinnamon

1-2 tsp grated orange peel

Beat the mascarpone cheese, powdered sugar, cinnamon, and together and mix well.

I added the orange peel to the pistachios and chopped them together in the food processor.

Fold the chocolate chips and pistachios into the cheese and sugar mixture.

Once the mixture is made, generously spread on top of 3 of the 4 cake slices and layer them on top of each other. The top layer will be plain, though brushed with the simple syrup.

Carefully put back into the cakepan, cover with aluminum foil and place in the refrigerator. Allow it to set for at least another 3-4 hours hours before finishing the cake with the fondant and the toasted almonds.

The Fondant

2 cups sifted powdered sugar

1 egg white

2 TBSP water

1/2 tsp almond extract

2 cups toasted almond slivers

Mix the powdered sugar, water, egg white and almond extract together well, then pour over the top of the cake and spread over the top and the sides of the cake, making sure to cover the whole cake. Firmly press the toasted almonds around the sides of the cake and/or the top of the cake.

I added a little whipped cream and more chocolate chips and ground pistachios on top for decorations. Carefully wrap with plastic wrap and refrigerate until ready to serve.

This cake is definitely a labor of love, but love it you will once it is done. And so will everyone else. You will have people begging you to make it again and again. 🙂

Love is always the special ingredient to any recipe. People will feel and taste the love you put into every dish. Make the most out of everyday and live life to the fullest. Enjoy the ride, no matter what you do. Have a great day and make everyday great. ‘Til next time.