What is cassata and how is it made?

Cassata, one of Sicily's most famous desserts, consists of a genoise sponge cake soaked in liqueur, covered with sweetened ricotta and fruit preserves, decorated with a marzipan shell and colorful candied fruits. So, how is cassata made? A practical cassata recipe...

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Although there are claims that the name cassata originates from the Latin word caseus, meaning cheese, given the significant influence of medieval Arab rule on Sicilian cuisine, the cake likely takes its name from the Arabic qascat, a type of baking tray or earthenware pot.

The first mention of a dessert similar to cassata is taken from the 10th-century manuscript Riyad an-nufus by Abu Bakr al-Malik, who wrote about a sweet Sicilian cake called kack.

Today, other varieties of cassata also exist.

Cassata is quite popular in the Catania region of Italy, while cassatella di Sant’Agata is traditionally consumed during the feast of Saint Agatha, characterized by its small size, green marzipan, and a single cherry on top.

CASSATA RECIPE

Ingredients for Cassata / Serves 8
1 cup white vermouth
500 g fresh ricotta
1 sponge cake
1 packet vanilla
70 g dark chocolate, chopped
50 g pumpkin (candied pumpkin)
200 g ground almonds
200 g sugar
Green food coloring for the cake
300 – 400 g candied fruit
100 ml water
250 g powdered sugar
Orange blossom water

HOW IS CASSATA MADE?

To make the marzipan, knead the ground almonds with water, sugar, and green food coloring until a smooth paste is obtained. Roll it out into a rectangle, then cut into trapezoids to fit the sides of the baking pan.
For the ricotta cream, pass the ricotta through a sieve over a bowl, then add the sugar, diced dark chocolate, vanilla, and pumpkin, and mix well.
First, dissolve the sugar in water in a small saucepan, then cook over low heat until it boils, and add the orange blossom water. Let it cool to room temperature.
Cut the cake into three layers. In a wide, shallow bowl, mix a cup of water, sugar, and a cup of Vermouth, then soak the cake layers in the resulting liquid.
Take one cake layer and cut it into rectangles the same size as those made from the marzipan. Line the cassata pan with plastic wrap or sprinkle it with powdered sugar. Line the edge of the pan with alternating marzipan and cake trapezoids.
Place one of the soaked cake layers at the bottom of the pan, then cover with the ricotta cream. Repeat the same for the remaining cake layers and ricotta cream. Refrigerate for half an hour, then invert the cassata onto a plate.
Spread cream over it, then decorate the top with candied fruits. Refrigerate for at least two hours before serving.

News Source: 12punto