Cassata Cake
Indulge in the luscious layers of Italian tradition with this Cassata Cake, a show-stopping dessert that's as beautiful as it is delicious. Featuring a light and airy sponge cake layered with a creamy ricotta filling enriched with chocolate chips, candied orange peel, and a hint of orange liqueur, this cake brings together the perfect balance of sweetness and sophistication. The entire creation is elegantly wrapped in a smooth layer of marzipan and adorned with vibrant candied cherries and orange peel for a festive touch. With its origins rooted in Sicilian culinary heritage, this crowd-pleasing cake is ideal for celebrations or as a decadent treat any day. Simple to prepare yet undeniably impressive, our Cassata Cake is the ultimate blend of flavor, texture, and artistry. Bake it, chill it, and savor every bite!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 4 large Eggs
- 100 grams Unsalted butter (melted)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 500 grams Ricotta cheese
- 120 grams Powdered sugar
- 100 grams Chocolate chips
- 50 grams Candied orange peel
- 50 grams Candied cherries
- 2 tablespoons Orange liqueur (optional)
- 300 grams Marzipan (pre-colored or plain)
- 50 grams Powdered sugar (for rolling marzipan)
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake tin with parchment paper.
In a large mixing bowl, whisk the eggs and granulated sugar together for about 5 minutes until light, fluffy, and pale in color.
Sift the flour and baking powder into the egg mixture, folding gently to avoid losing the air. Stir in the melted butter and vanilla extract until combined.
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, level the top if necessary and slice the cake into three even layers horizontally.
In a medium bowl, mix the ricotta cheese, powdered sugar, orange liqueur (if using), and chocolate chips until smooth. Set aside.
Place the bottom layer of the sponge cake on a serving plate. Spread about 1/3 of the ricotta filling evenly over the layer. Repeat with the second layer and another 1/3 of the filling. Place the final layer on top and spread the remaining filling evenly over the top and sides of the cake.
Lightly dust a clean surface with powdered sugar and roll out the marzipan to a thin layer large enough to cover the entire cake.
Gently drape the rolled marzipan over the cake, smoothing it down and trimming any excess at the base. Decorate the top of the cake with the candied orange peel and cherries.
Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 81.1 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
