Cassata Siciliana Mini Cake Recipe: My Family’s Sicilian Heritage

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I learned the cassata siciliana mini cake recipe at my grandmother’s kitchen table, where the air filled with citrus and warm sugar as she folded ricotta into a glossy filling.

These small desserts pack classic Sicilian flavors: two soft sponge discs brushed with Marsala, a silky ricotta and dark chocolate center, and a thin veil of green marzipan finished with white icing and bright candied fruit.

I’ll share clear cues you can follow: room-temperature ricotta for smooth texture, how firm the almond paste should feel when you roll it, and when the layers need a short chill for clean slicing.

Make them in about two hours for six servings, or take two to three days for perfect lines and deeper flavor. If you want one 25 cm whole cake, plan on roughly 280 g almond paste and a bit more patience—this pastry rewards attention to detail.

Key Takeaways

• Use room-temperature ricotta and sifted sugar for a silky filling.
• Brush sponge discs lightly with Marsala to keep layers moist.
• Roll marzipan thin for tidy coverage; chill before icing.
• Typical same-day time: ~2 hours for six small portions.
• For a 25 cm whole cake, plan on about 280 g almond paste.
• Fresh dark chocolate and candied fruit lift aroma and texture.

What makes these mini cassate authentically Sicilian—and why they’re worth your time

My Palermo memories begin with a painted bowl of sweet ricotta and almonds, the shape that gave this dessert its name. That Arabic root, quas’at, points to a cross-cultural pantry: sugar cane, citrus, and almonds that arrived centuries ago and stayed.

A Palermo-born classic with Arabic roots and convent-crafted marzipan

Convent confectioners in places like the Martorana turned ground almonds and sugar into marzipan. That same marzipan wraps each small portion today, lending a tender almond crumb and a smooth green mantle.

From Easter tradition to year-round celebration

Spanish influence added sponge and chocolate, while Baroque taste crowned the top with lavish candied fruit. Once reserved for Easter, the dessert is now a beloved Palermo-born cake enjoyed any year.

• Core markers of authenticity: citrus perfume, almond sweetness, and a ricotta-forward filling.
• How tradition meets technique: almonds in marzipan, orange notes in garnish, and a tender sponge base.
• Why make minis: easier chilling, cleaner plating, and the same heritage fruit and marzipan flavors in each spoonful.

Ingredients, tools, and smart prep for success

I begin by laying out ingredients and tools so the work moves smoothly. A little organization saves time and keeps textures clean.

Core ingredients and texture cues

Use whole-milk ricotta cheese, drained if needed, for a creamy filling that holds soft peaks without weeping. Stir in powdered sugar, grated candied orange, and chopped dark chocolate or chocolate chips for balanced sweetness and pockets of melt.

Plan for twelve sponge cake discs (about 8 cm / 3 inches). Choose a light, springy sponge that springs back after a gentle press. Brush each disc with Marsala—just enough to moisten, not sog.

Tools and setup

• Stand mixer or whisk for a smooth ricotta base.
• Parchment paper and small bowls lined with paper to mirror the traditional bowl shape and ease unmolding.
• Cookie cutter for neat rounds and a small bowl of water to smooth marzipan seams while you work.

Organization, timing, and final cues

Pre-cut discs, pre-chop fruits and chocolate, and have paper rounds ready before assembly. Roll almond paste or marzipan to 4–5 mm so it covers without cracking.

Texture checkpoints: ricotta creamy but not runny, filling holds a soft peak, sponge springs back. A focused hour or two of active time plus chilling gets everything ready while you tint marzipan and tidy the station.

Cassata siciliana mini cake recipe: step-by-step, from sponge discs to glossy icing

Start where textures matter most: a silky ricotta mixture and resilient sponge make all the difference.

1. Prep the filling

   At room temperature, whisk powdered sugar into ricotta until the mixture looks smooth and cohesive. Fold in chopped dark chocolate, candied orange, and chopped pistachios by hand so the filling stays airy and not overworked.

2. Cut and moisten the sponge

   Punch neat disc sponge cake rounds (about 8 cm). Lightly brush each disc with Marsala; the sponge should feel moist but spring back to a gentle press, never soggy.

3. Line bowls and build layers

   Press parchment paper into 8 cm bowls. Place one Marsala-spritzed disc in the base, spoon the filling to just below the rim, and cap with the second disc so the surface sits flush.

4. Chill to set

   Cover each bowl with paper and refrigerate about 90 minutes. This minutes-long pause firms the structure so unmolding yields clean sides and a neat top.

5. Prepare marzipan and cover

   Knead almond paste with a little powdered sugar, add green coloring, and roll on a sugared surface to 4–5 mm. Lift the chilled portion by the parchment, flip onto a plate, and smooth marzipan panels over the top and sides. Seal seams with a fingertip dipped in water.

6. Finish with icing and fruit

   Whisk white icing to a pourable ribbon and veil the top. Press candied fruits into the tacky surface. Give the assembled portion a short chill so the icing sets and layers marry for a clean slice.

Pro tips, variations, and make-ahead game plan

I trust a few clear choices to get the best result: fresh whole-milk ricotta, quality dark chocolate, and real candied fruit. These simple upgrades lift the cheese filling and keep flavors bright.

For texture, use a stand mixer or a good whisk to smooth the ricotta without over-whipping. Fold in chocolate chips in small, even pieces so you get pockets of melt without collapsing the mixture. Add a little orange zest or a whisper of cinnamon for warmth; a drop of almond extract echoes the marzipan and almond paste.

• Same-day option: bake, fill, assemble, and chill—good for hosting when time is tight.
• Three-day plan: day 1 bake sponge and make marzipan and filling; day 2 assemble; day 3 ice and decorate for the cleanest finish.
• Storage tip: refrigerate; freezer usually unnecessary unless it’s very warm.

Decoration matters. Keep the icing slightly thick so it clings to the top. Arrange candied fruits and a few sliced almonds at the sides to hide seams and add crunch. If the marzipan tugs, dampen fingertips with a little water to smooth the surface without cracking.

Slicing tip: warm a thin knife in hot water, dry it, then use gentle strokes so layers stay sharp and the icing stays glossy. If the mixture is loose, a spoon of powdered sugar firms it; if too firm, a teaspoon of water or orange syrup loosens it without dulling flavor.

Conclusion

You now hold a clear path from sponge assembly to the glossy top that makes this pastry sing.

In a few focused steps you paired room-temperature ricotta with powdered sugar, built neat sponge layers in a parchment-lined bowl, and finished with green paste and a shiny icing. The process fits a single day or can stretch over several days; both give clean pieces and brighter fruit and chocolate notes.

Watch tactile cues: a tender sponge that springs back, a satin marzipan surface, and candied orange and almonds set into the top for sparkle and crunch. Small fixes—water to smooth a seam, gentle warmth to loosen icing—keep you confident.

Thanks for baking with me. Keep these ingredients and simple tools close, and let each step teach you something new.

Cassata Siciliana Mini Cakes

These Cassata Siciliana Mini Cakes capture the soul of Palermo in every bite. Soft sponge soaked with Marsala, filled with sweet ricotta and chocolate, wrapped in green marzipan, and topped with glossy icing and candied fruit — a true Sicilian treasure.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Decorating 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 6 mini cakes

Course: Breakfast Pastry, Dessert

Cuisine: Italian, Sicilian

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Sponge (or use pre-baked sponge cake)

• 12 sponge cake discs 8 cm / 3 inches each
• 2 –3 tbsp Marsala wine or orange syrup for non-alcoholic

For the Ricotta Filling

• 400 g 14 oz whole-milk ricotta cheese, room temperature
• 100 g 3.5 oz powdered sugar (sifted)
• 60 g 2 oz dark chocolate, chopped (or chocolate chips)
• 2 tbsp chopped candied orange peel
• 1 tbsp chopped pistachios optional

For the Marzipan (Green Almond Paste)

• 280 g 10 oz almond paste or marzipan
• Powdered sugar for dusting and kneading
• Green food coloring gel preferred

For the Icing and Decoration

• 100 g 3.5 oz powdered sugar
• 1 –2 tbsp water to form a pourable icing
• Assorted candied fruits orange, cherry, citron
• A few sliced almonds or chopped pistachios for garnish

Method

 

Step 1: Make the Ricotta Filling

1. In a bowl, whisk ricotta and powdered sugar until smooth and creamy.
2. Fold in chopped dark chocolate, candied orange, and pistachios.
3. Set aside at room temperature while you prepare the sponge.

Step 2: Prepare the Sponge

1. Cut 12 sponge cake discs about 8 cm wide.
2. Lightly brush each with Marsala or orange syrup — just enough to moisten, not soak.

Step 3: Assemble the Mini Cassate

1. Line 6 small bowls (8 cm wide) with parchment paper.
2. Place one sponge disc at the bottom of each bowl.
3. Spoon the ricotta filling until almost full.
4. Place the second sponge disc on top and press gently so the surface is even.
5. Cover and refrigerate for at least 1.5 hours to set.

Step 4: Roll and Tint the Marzipan

1. Knead almond paste with a bit of powdered sugar until soft.
2. Add a drop of green gel coloring and mix evenly.
3. Roll the marzipan thinly (about 4–5 mm).

Step 5: Unmold and Cover

1. Carefully lift each chilled mini cake from the bowl using the parchment.
2. Drape the marzipan over the top and sides, trimming neatly.
3. Smooth the surface with your fingers or a damp cloth.

Step 6: Ice and Decorate

1. Mix powdered sugar with a little water to make a glossy white icing.
2. Pour a small circle in the center of each mini cake.
3. Decorate with candied fruits and nuts.
4. Chill briefly to set before serving.

Notes

• Ricotta: Always use fresh, whole-milk ricotta for best texture. Drain if watery.
• Marzipan tip: Keep it pliable. If it cracks, rub a little water on your fingertips to smooth it.
• Flavor tweak: Add a pinch of cinnamon or orange zest for warmth.
• Make-ahead: The filling and marzipan can be made a day before.
• Storage: Keep covered in the fridge up to 4–5 days.