Baked Cassata

Name: Baked Cassata
Prep time: 40 min
Cook time: 130 min
Total time: 170 min
Yield: 10
Ingredients: Type 00 flour 4 cups; Powdered sugar 1.67 cups; Butter cold 0.9 cup; Eggs medium 2; Egg yolks 1; Lemon peel for grating ½; Fine salt 1 pinch; Sheep's milk ricotta cheese 2 ½ cups; Sugar 1 cup; Dark chocolate chips 3.5 oz; Cookies 3.5 oz; Lemon peel for grating ½; Egg whites 1; Powdered sugar to taste

it de br es fr

716

Calories per serving

Energy Kcal 716
Carbohydrates g 97.9
of which sugars g 54.5
Protein g 14.6
Fats g 29.6
of which saturated fat g 17.22
Fiber g 1.6
Cholesterol mg 159
Sodium mg 219

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 2 h 10 min
Serving: 10
Cost: Low
Note + time to drain the ricotta (at least 2 h) + rest time for the pastry in the refrigerator (at least 1 h)

PRESENTATION

The rich flavors of baked cassata make this classic treat a standout in Sicilian baking. Seriously good. Unlike the more colorful versions you might see in Italian bakeries, the cassata al forno has its own unique charm. You know, it starts with a tender shell of shortcrust pastry filled with a sweet mix of sheep’s ricotta and a handful of chocolate chips. From Palermo to Catania, this old-school style has been passed down through generations in Sicilian homes. There’s no marzipan or candied fruit here—just a simple dusting of powdered sugar over the golden crust—which is great. It really lets the flavors speak for themselves.

Around Christmas, families bring out this traditional Sicilian cake to create a moist, great experience that's a bit different from typical holiday sweets. Thing is, in Sicily, there are many twists on this dessert, but Sicilian baked cassata is a dish that showcases what Italian baking is all about. People often mention the mattonella cassata, a fancier layered version, yet the simple cassata al forno remains a favorite for those who appreciate a dessert that feels like home.

The crispy pastry mixed with the creamy ricotta filling offers a bite that’s both rich and sweet without being overwhelming. And you’ll often find it on holiday tables, but it’s also enjoyed year-round. For sure. Whether you’re exploring the world of Italian baked desserts or simply want to taste what makes Sicilian pastry so beloved, this cake points out the best of its basic ingredients.

By skipping the bright candied fruit, it becomes even more approachable, allowing the tangy ricotta and chocolate chips to really really shine. It's proof that sometimes the oldest recipes are still the ones people are most excited to bake and share. This tradition of simplicity and flavor is why baked cassata continues to be a cherished part of Sicilian culinary heritage, celebrated by locals and visitors alike. And look, it is beloved for a reason.

INGREDIENTS

716

Calories per serving

For the shortcrust (for a 9.5-inch mold): Type 00 flour 4 cups (500 g); Powdered sugar 1.67 cups (200 g); Butter 0.9 cup (200 g) - cold; Eggs 2 - medium; Egg yolks 1; Lemon peel ½ - for grating; Fine salt 1 pinch

For the filling: Sheep's milk ricotta cheese 2 ½ cups (600 g); Sugar 1 cup (200 g); Dark chocolate chips 3.5 oz (100 g); Cookies 3.5 oz (100 g); Lemon peel ½ - for grating

For brushing: Egg whites 1

For dusting: Powdered sugar to taste

Preparation

How to prepare Baked Cassata

To make the baked cassata, first drain the ricotta in a colander and leave it in the refrigerator for at least a couple of hours, or even overnight, so that it loses excess liquid. After this time, prepare the filling by placing the sheep ricotta and sugar in a bowl 1, flavor with the grated zest of half a lemon 2, and mix well 3.

Cover the bowl with plastic wrap 4 and place it in the refrigerator. Proceed to prepare the shortcrust: in a mixer with steel blades, combine the flour, powdered sugar 5, and cold butter from the fridge cut into cubes 6.

Add the grated zest of half a lemon 7, a pinch of salt 8, 2 whole eggs, and one yolk 9.

Pulse to compact the mixture, then transfer the obtained mixture onto the work surface 10 and form it into a dough. Wrap the dough in plastic wrap 11 and let it rest in the refrigerator for at least an hour. After the resting time for the shortcrust, take back the ricotta cream and add the chocolate chips, then mix well to incorporate them evenly 12.

Roll out two-thirds of the dough on a lightly floured surface to a thickness of 1/4 inch 13 and line a 9.5-inch springform pan, including the edges, then prick the base with a fork 14. Crumble half of the dry biscuits over the base and pour in the ricotta and chocolate chip filling 15.

Level the ricotta with the back of a spoon 16 and add the other half of crumbled dry biscuits 17, then remove the excess shortcrust from the edges with a knife 18.

Now roll out the remaining dough to the same thickness of 1/4 inch 19. Brush the edges of the shortcrust in the pan with the egg white 20 and cover with the second disc of shortcrust, removing the excess and sealing the edges well with your fingers 21.

Prick the surface with a fork 2223 and bake in a preheated static oven at 338°F for 120 minutes, on the middle shelf. After that, move the pan to the lowest shelf and bake for another 10 minutes. Once cooked, remove the cake from the oven and let it cool completely before turning it out onto a serving plate 34.

Dust with powdered sugar as desired, using a stencil 25 to obtain a pretty lozenge decoration 26. Your baked cassata is ready to be served 27!

Storage

The baked cassata can be stored in the refrigerator for up to 3-4 days, making sure to leave it at room temperature for 20 minutes before serving.

Tip

Don't worry if the cake tends to puff up during baking: it's normal, as it cools it will deflate and once turned over the surface will be flat!

With leftover shortcrust, you can make delicious cookies: it is not possible to reduce the doses, otherwise it would be difficult to work with.

For the translation of some texts, artificial intelligence tools may have been used.

Baked Cassata

PRESENTATION

INGREDIENTS

How to prepare Baked Cassata

Storage

Tip

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