The baked cassata is the one most people have never tried
Most visitors to Sicily encounter the decorated version first: the one with marzipan, candied fruit and that bright green casing that makes it almost too beautiful to eat. The cassata al forno is its older, quieter relative. A shortcrust pastry tart filled with sheep’s milk ricotta and chocolate chips, baked until golden and served with nothing more than a dusting of icing sugar. It’s the version you’re more likely to find on a Palermo family table than in a pasticceria window.
The name itself tells a longer story. Cassata al forno is actually closer to the original, before centuries of refinement turned it into the elaborate showpiece we know today. If you want to understand where both versions come from, the full story of the cassata’s origins is worth a read.
Not sure which cassata to make?
If you’re tempted by the decorated version too, we have a guide to the traditional cassata siciliana as well. It’s a bigger project, but a rewarding one. The al forno version is where most people sensibly start.
An Easter recipe, technically
In Palermo this tart is tied to Easter, made alongside cassatedde pasquali and other ricotta-based sweets that appear when the sheep’s milk is at its best. But there’s no real reason to wait. One note on ingredients: cow’s milk ricotta works, but sheep’s milk makes a noticeable difference to the flavour.
Cassata al Forno | Oven Baked Cassata
Course: DessertDifficulty: Medium14
servings1
hour30
minutesIngredients
- Ricotta Cream
Sheep Ricotta 600gr
Sugar 300gr
Chocolate chips
Crumbled cookies
- Shortcrust pastry
Flour 500gr
Butter 200gr
Sugar 200gr
Yolk 1
Eggs 2
Vanilla essence
Lemon Zest
Salt 1 pinch
Directions
- The day before, add the ricotta with the sugar, simply stirring with a fork and keep it in the fridge in an airtight container.
- After having let the ricotta rest in the fridge, possibly overnight, start preparing the shortcrust pastry. Add flour, sugar, lemon peel (and a little yeast if you use it) in a bowl. Add the softened butter and a pinch of salt. Make a “fountain” with the flour (give it the shape of a volcano!) and in the centre of the volcano open the eggs. Start to beat the eggs with a fork and then continue to knead quickly with your hands. Compact everything into a ball of dough, wrap it in cling film and put it in the fridge for about an hour.
- Butter a rounded cake pan on the bottom and on the side. You want to put at the bottom also some oven paper cut to size (it is important to flip the cassata perfectly and avoid any stickiness!)
- Flatten two-thirds of the pastry to cover the cake pan. Cover it going up to the edges.
- Place half of the crumbled biscuits on the bottom (they will absorb any further ricotta moisture!) – In alternative, you can use a layer of sponge cake.
- Add the chocolate drops to the ricotta and pour it on the base. Level it well with the help of a dampened spoon. Place the other half of crumbled biscuits (or the sponge cake). At this point, helping with the tip of a knife, lower the edges of the pastry to the level of the filling and brush this edge with plenty of beaten egg white. Roll out the remaining pastry and cover everything smoothing well and cutting the excess by adhering well to the edge!
- Make some small holes on the surface with the tip of a knife (small chops) and bake at 180°C degrees for about an hour, checking that the oven cassata takes on a beautiful golden color.
- Remove from the oven and let it cool down!
- When the cassata is well cooled (I recommend that you wait and let it rest, otherwise you risk breaking it!) flip it over and dust with powdered sugar. Enjoy your baked cassata!
Authentic Sicilian ingredients, delivered to your door
Shop Bronte pistachios, artisan pasta, extra virgin olive oil and more on Dolceterra.com — use code SICILIANFOODCULTURE10 for 10% off your order.
If you enjoyed this article, consider supporting us with a small donation — it helps keep the site running!
Buy us a Cannolo!
