Cassata: Classic Sicilian Cake

Cassata is one of the most popular desserts in Sicily, and this delicious cake is a timeless classic Sicilian delicacy. The dessert was first made as a simple cake and was composed of sugar, flour, and eggs, incorporating layers of ricotta cheese placed in-between. The cassata has been documented back to the fifteenth century and food historians are unsure if the modern version of the cassata, even closely resembles the earlier versions which were made.

The cassata was usually made only in the springtime and was typically in a rectangular, square or box shapes. Generally, Sicilians only made this cake for specially occasions such as Easter or Passover and many of the monasteries in the early fifteenth century considered this dessert so delicious and seductive, that nuns were not allowed to make or eat the cassata during Lent. Cassata also has Middle Eastern influences and hails from the Arabic word “quasat,” which also translates to mean “big round bowl.”

The modern version of the cassata is a golden sponge cake that is soaked in orange or cherry flavored liqueur. The cake is then layered with a ricotta cheese filling or cannoli cream. After the layers are stacked and filled, the cake is then covered with a thin layer of marzipan and topped with candied fruit. Because Cassata can also be derived from the Latin word ‘caseus,’ it can also be considered the world’s first cheesecake.

What makes the cake unique is the decorating that goes into this rich, delectable dessert. Some consider the intricate designs that are piped onto the cassata as an exquisite work of art. The delicate designs were first put on these cakes during the 1600’s. In art, this period is called the Baroque era and the Roman Catholic Church encouraged this type of art, because it appealed to people of all social classes. These Baroque inspired decorations also employed candied fruits, apricot preserves and marzipan which were molded into miniature cherries, pears and kumquats.

For the average home cook, making cassata can be a difficult process. The time it takes to decorate the cake can be overwhelming for those that are not skilled in intricate piping techniques and are not familiar working with marzipan. Since making the dessert is somewhat time-consuming many Italian bakeries in the United States only make them during Easter. Even then, many bakeries will only make a certain amount and they can sell out of cassata quickly.

The cassata is a common site at many of the bakeries in Sicily and is very popular. Not only are these cakes beautiful in design and form, they are a rich in history and taste. Although cassata has an arguable history of origin and the recipe has changed from cultural influences through the years, few will deny the pleasure of eating this sweetest of Sicilian desserts.