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Cassata cake is a traditional Italian dessert originating from Sicily, often enjoyed during festive celebrations. This delightful recipe combines a soft, sponge-like cake with a luscious filling of ricotta, chocolate, and a hint of orange zest. Each bar is topped with a light dusting of powdered sugar, and marzipan can be added for a traditional Sicilian touch. The layered flavors and textures make these Cassata Cake Bars the perfect dessert for gatherings or as an elegant ending to any meal.

Full Recipe:

Ingredients

For the Sponge Cake Layer:

Water – ¼ cup
Honey – 2 tablespoons

Granulated sugar – ¾ cup
5 large eggs
Vanilla extract – 1 teaspoon

Lemon or orange zest – 1 teaspoon
Salt – ½ teaspoon
Cake flour, sifted – 1 ¼ cups

Baking powder – ½ teaspoon

For the Ricotta Filling:

Ricotta cheese – 2 cups (drained if necessary)
Powdered sugar – 1 cup

Semi-sweet chocolate (chopped) or chocolate chips – ¾ cup
Orange zest – 1 teaspoon
Crushed ladyfingers or shortbread cookies – 60 grams

Candied fruit (optional) – 60 grams
Cinnamon – ¼ teaspoon

For Decoration:

Marzipan (optional, for traditional decoration)

Powdered sugar for dusting

Instructions

Step 1: Prepare the Sponge Cake

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
Combine Honey and Water: In a small saucepan, heat the water and honey over low heat until the honey dissolves. Set aside to cool.

Beat Eggs and Sugar: In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract. Use an electric mixer on high speed to beat the mixture until light and fluffy (about 5 minutes).
Add Zest and Salt: Stir in the lemon or orange zest and salt, then gently fold in the sifted cake flour and baking powder.
Mix with Honey-Water: Add the cooled honey-water mixture and fold in gently to maintain the batter’s lightness.

Bake the Sponge Layer: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Step 2: Prepare the Ricotta Filling

Drain Ricotta: If your ricotta has excess moisture, place it in a cheesecloth and drain it for about 30 minutes to ensure a firm filling.
Mix Filling Ingredients: In a medium mixing bowl, combine the drained ricotta, powdered sugar, chopped chocolate or chocolate chips, orange zest, crushed ladyfingers or shortbread cookies, candied fruit (if using), and cinnamon. Mix until smooth and well combined.

Step 3: Assemble the Cassata Cake Bars

Cut the Sponge Layer: Once the cake has cooled, cut the sponge layer horizontally to create two thin layers.
Layer the Filling: Spread the ricotta filling evenly over one half of the sponge layer.
Top Layer: Place the second sponge layer on top, pressing gently to secure the layers.

Refrigerate: Cover and refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the filling to set.

Step 4: Add Final Touches and Serve

Optional Marzipan Decoration: For a traditional finish, roll out marzipan to a thin layer and lay it over the top of the cake before dusting with powdered sugar.
Dust with Powdered Sugar: Just before serving, dust the top with powdered sugar.

Cut into Bars: Use a sharp knife to cut the cake into individual bars and serve chilled.

Nutrition Facts (per serving, approximately 16 servings)

Calories: 280 kcal
Protein: 5g

Fat: 12g
Saturated Fat: 7g
Carbohydrates: 38g

Fiber: 1g
Sugars: 26g
Sodium: 150mg

Note: Nutrition information may vary depending on portion sizes and specific ingredients used.

Frequently Asked Questions (FAQs)

1. Can I substitute the ricotta with another cheese?

Mascarpone cheese or a combination of cream cheese and ricotta can be used for a creamier filling, though it will slightly alter the flavor.

2. Can I make this recipe without the marzipan?

Yes! Marzipan is traditional, but it’s optional. Dusting with powdered sugar or a drizzle of chocolate is also a lovely decoration.

3. How do I avoid a soggy filling?

Ensure the ricotta is well-drained, as excess moisture can make the filling runny. Using cheesecloth or a fine sieve can help remove moisture.

4. Can I add other flavors or mix-ins?

Yes! Try adding dried fruit like raisins or cranberries, chopped nuts, or even a hint of almond extract for a richer flavor profile.

5. How can I make the cake gluten-free?

Replace cake flour with a gluten-free 1:1 baking flour, ensuring all other ingredients are gluten-free. The texture may vary slightly.

Tips for Making Perfect Cassata Cake Bars

Use Fresh Ricotta: Fresh, good-quality ricotta cheese provides the best texture and taste.
Don’t Skip the Zest: Lemon or orange zest adds brightness to the cake that complements the sweetness and richness of the ricotta filling.

Ensure Even Layers: Slice the cake carefully to create even layers for a clean look and uniform texture.
Chill for Best Results: Allow the assembled cake to chill thoroughly for clean cuts and a firm filling.
For a Unique Flavor: Substitute some of the chocolate with dark chocolate for a richer, more intense chocolate experience.

Storage Tips

Refrigeration: Store leftover Cassata Cake Bars in an airtight container in the refrigerator for up to 3-4 days. The flavors may actually improve after a day.
Freezing: To freeze, wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Serve Chilled: These bars are best served chilled for a refreshing taste, especially with the creamy filling

Conclusion

Italian Cassata Cake Bars bring a taste of Sicily to your table with every delightful bite. The moist sponge cake pairs perfectly with the creamy ricotta filling, and the chocolate and orange zest add a depth of flavor that makes this dessert truly unique. Whether you’re preparing these for a festive occasion or just to satisfy a sweet craving, Cassata Cake Bars are a crowd-pleaser that will leave guests wanting more.