Sicilian Baked Cassata: easy recipe with ricotta cream and chocolate chips
Have you ever taken out a filled tart from the oven and, when you cut it, the base is so damp and spongy that it sticks to the plate? That’s a classic “mishap” with Baked Cassata, and it’s a real shame because it ruins the contrast between the shortcrust and the cream.
The problem is almost always the ricotta which, when heated, releases its whey and turns the bottom into a sponge. But don’t worry: today I’ll reveal grandma’s trick that saves the result.
Just create a small “shield” of crumbled cookies on the bottom and on top of the filling; they will absorb the excess moisture, leaving the shortcrust crumbly and buttery as it should be.
I am madly in love with Sicilian desserts — my grandmother was from Messina and for me their flavors are simply unbeatable.
Although cannoli remain in my heart, cassata is right after. I must be honest though: the classic one with icing and baroque candied fruits, as theatrical as it is, sometimes feels overly sweet to me.
The baked version, on the other hand, is my safe harbor. It is more rustic, less demanding and definitely easier to make at home, but with an aroma that wins you over at the first bite. I choose to use butter instead of lard for a more delicate and modern shortcrust.
Ready to get your hands on the dough? I assure you it will disappear in no time!
Traditional Sicilian Baked Cassata
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 693.24 (Kcal)
- Carbohydrates 93.49 (g) of which sugars 50.42 (g)
- Proteins 14.89 (g)
- Fat 30.63 (g) of which saturated 17.52 (g)of which unsaturated 9.03 (g)
- Fibers 1.84 (g)
- Sodium 116.76 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.08 cups 00 flour (all-purpose equivalent)
- 12.7 tbsp butter
- 1/2 cup granulated sugar
- 1 egg
- 2 cups ricotta (sheep, cow or mixed)
- 1.25 cups powdered sugar
- 2/3 cup candied fruit
- 2/3 cup chocolate chips
- 2/3 cup dry cookies (for crumbling)
- to taste powdered sugar
Tools
- Kitchen scale
- Mixing bowl
- Plastic wrap
- Sieve
- Baking paper
- Rolling pin
- Springform pan
Sicilian Baked Cassata: easy recipe with ricotta cream and chocolate chips
In a bowl, work the softened butter with the sugar until you obtain a creamy mixture. Add the whole egg and let it be fully absorbed. Finally, add the flour and quickly knead until you form a smooth dough. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes: the cold prevents the shortcrust from shrinking or becoming difficult to roll out.
The golden rule is to drain the ricotta for a few hours in a sieve. Once dry, mix it in a bowl with the powdered sugar until silky. Add the candied fruit and the chocolate chips, mix well and keep chilled. Meanwhile, crumble the dry cookies into coarse crumbs.
Divide the shortcrust into two portions. Roll each portion between two sheets of baking paper to a thickness of about 3/8 inch. Butter and flour the pan, line it with the first sheet of dough covering the sides well and prick the base with a fork. Spread half of the crumbled cookies on the bottom, pour in the ricotta cream and level it, add the remaining cookie crumbs and cover with the second disk of dough. Seal the edges well and prick the surface.
Bake in a preheated oven at 356°F for about 50 minutes, until the surface is nicely golden. Patience is the keyword: take it out and let it cool completely before removing it from the pan, otherwise it may break. Once cold, invert it onto a plate and finish with a generous dusting of powdered sugar.
Notes on Ingredients and Substitutions
Ricotta: For the authentic flavor, look for sheep’s ricotta, but a well-drained cow ricotta makes the dessert more delicate.
Candied Fruit: If your children (or you!) don’t like them, replace with extra chocolate chips, even if the aroma of candied orange is the soul of the cassata.
Butter: I prefer butter because I find it easier to find and gentler on the palate, but if you want the absolute tradition use lard in the same amounts.
Tips and Variations
Resting: Prepare it the day before. The shortcrust will become more structured and the ricotta flavors will develop at their best.
Decoration: You can create strips on the cake before dusting with sugar to get the “grid” effect typical of Sicilian desserts.
Storage
It keeps perfectly in the refrigerator for 3-4 days. Just remember to take it out about fifteen minutes before serving so the cream is at the right temperature.
Why did my shortcrust break while I was rolling it out?
Probably the butter warmed up too much. If this happens, quickly rework it and put it back in the fridge for another 15 minutes before trying again.
Can you feel the crumbled cookies when eating the cake?
Absolutely not! They blend with the cream and the base, becoming imperceptible to the palate but essential for the texture.
Can I avoid adding candied fruit?
Of course, you can replace them with freshly grated orange zest to keep the aroma without the candied texture.
