Baked Sicilian cassata, the original recipe

Baked cassata is the lightest (if one can say so) version of the classic, riot of sugars and colors that we all know. Particularly appreciated on the occasion of Easter - so much so that it is rightfully among the most loved Sicilian Easter sweets - it doesn't have much in common with the traditional cassata except ricotta. But despite this, it is a truly delicious dessert.

A curiosity, the ancestor of the dessert is baked : it dates back to the time of Arab domination. It was only during the Norman period, in fact, that marzipan was invented in Palermo, which today covers the Sicilian dessert par excellence.

Sicilian baked cassata, the original recipe

The original Sicilian cassata baked recipe is within everyone's reach, definitely more than the one with sponge cake , marzipan and candied fruit as it only requires two phases. The preparation of the shortcrust pastry and that of the ricotta cream . Everyone agrees at the first taste: in the city, fortunately, you can find it practically all year round.

Baked Sicilian cassata, the ingredients

Two layers of soft shortcrust pastry that enclose an enveloping and candid cream. The ingredients to make this delicious Sicilian ricotta cake are:

For the shortcrust pastry

• 500 g of flour 0
• 200 g of lard or butter
• 100 g of sugar
• 2 eggs and two yolks
• 1/2 glass of Marsala
• 1 pinch of salt

For the ricotta cream

• 1/2 kg of well-drained sheep ricotta
• 150 g of sugar
• 50 g of dark chocolate chips
• 1 tablespoon of ground cinnamon

The procedure for a stuffed and soft baked cassata

1. Start with the shortcrust pastry: mix the flour with the lard, sugar, eggs, marsala and salt, working quickly with your hands.
2. Obtained a loaf, wrap it in transparent film and let it rest in the fridge for 1-2 hours.
3. Sieve the ricotta, add the sugar and mix well, then add the chocolate and cinnamon.
4. Divide the pastry into two more or less equal parts and roll them out with a rolling pin.
5. With the slightly larger one, coat the bottom of a buttered and floured cake pan including the edges.
6. Pour over the cream and cover with the smallest disc.
7. Seal the edges well with your fingers and cook in a preheated oven at 180°C for 40/45 minutes. Here is your majesty the baked cassata from Palermo .

Thermomix baked Sicilian cassata

Baked cassata can also be made with the Thermomix . The procedure for making the shortcrust pastry is similar – if not the same – to that of most tarts. The one to make the ricotta cream can be found in the article we have dedicated to it.

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