Cassata Cake Recipe: How to Make Sicilian Cassata Cake

For the cake

• 1¾ cups cake flour, sifted
• 2 teaspoons baking powder
• ½ teaspoon salt
• 8 eggs, room temperature
• ½ teaspoon cream of tartar
• 1½ cup granulated sugar, divided
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ cup butter, melted and cooled slightly
• ¼ cup white rum

For the filling

• 3½ cups ricotta cheese, preferably whole milk ricotta, strained
• 2 cups confectioners’ sugar (powdered sugar), sifted
• 1 teaspoon vanilla extract
• 1 orange, zested
• ½ cup pistachios, toasted, finely chopped

For assembly

• 1 pound marzipan
• Green or green food coloring
• Confectioners’ sugar, sifted, for rolling

1. 1

   Preheat the oven to 350 degrees Fahrenheit with a rack in the center.

2. 2

   Grease 2 8-inch round cake pans and line with parchment.

3. 3

   Grease the parchment paper.

4. 4

   In a large bowl, mix together the flour, baking powder, and salt.

5. 5

   In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs until foamy.

6. 6

   Add the cream of tartar and whip on high speed until thick and pale.

7. 7

   Gradually add 1¼ cup of the granulated sugar and continue beating until thick, doubled in volume, and ribbons when spooned.

8. 8

   Whip in the vanilla and almond extract.

9. 9

   With the motor running on high, gradually add the melted butter.

10. 10

    Using a spatula, gently fold in the flour mixture into the wet ingredients until just incorporated.

11. 11

    Divide the batter between the prepared pans and smooth the tops.

12. 12

    Transfer to the oven and bake on the center rack until lightly browned and top springs back when lightly pressed, about 35 minutes.

13. 13

    Cool cakes in their pans for 5 minutes, then transfer the cakes to a wire rack to cool completely.

14. 14

    Meanwhile, in a small saucepan, combine the remaining granulated sugar, ¼ cup water, and rum. Cook over medium heat, stirring frequently, until the sugar just dissolves.

15. 15

    Remove from heat and set aside to cool.

16. 16

    In a medium bowl, combine all of the filling ingredients and stir to evenly distribute.

17. 17

    Brush each cake with several coats of the rum syrup.

18. 18

    Spread the filling evenly over one of the cakes and top with the remaining cake layer.

19. 19

    Refrigerate the cake for at least 1 hour.

20. 20

    Add two drops of food coloring to the marzipan and knead to evenly distribute. Add more food coloring a drop at a time until you achieve the desired color.

21. 21

    Roll out the marzipan on a confectioners’ sugared surface until it’s ¼-inch thick.

22. 22

    Drape the marzipan over the cake and trim any excess. Use the scraps to create decorative patterns on the cake, if desired.

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