Happy Easter! I can’t believe it is here already.
What will you be eating this Easter? Do you have a dessert planned? I have one here for you – Easter Cassata Cake.
There are two different dishes named cassata, one a cake made with ricotta and candied fruit, the other an ice-cream dessert. This cassata, is in the cake form and is a classic Sicilian Easter dessert. I love to make this for the whole family at Easter time and there never is much left over. Traditionally, it is decorated with brightly coloured icings, marzipan and candied fruit, but I will be using a mascarpone and cream icing with roasted almond flakes and chocolate shavings.
This is such an easy dessert to make – no baking required (well maybe only to roast the almond flakes)! I’m using a Colomba Pasquale cake for the base of my dessert. This cake is traditionally served at Easter time throughout all regions of Italy and is in the shape of a dove to symbolise peace at Easter. It is available at most major supermarkets and International Delicatessens.
It is very similar in taste and texture to a Panettone (traditional Italian Christmas cake) except without the sultanas or raisins. You will be amazed at how scrumptious this cake is with minimal effort to prepare!
A scrumptious ricotta cake to share with family and friends at Easter!
2 hr, 20 Prep Time
2 hr, 20 Total Time
800g -900g Colomba Pasquale Cake or Madeira cake
150g Castor Sugar
1 tsp Vanilla Bean Paste or seeds from a Pod
150g Candied orange peel or candied fruit, chopped
150g Dark Chocolate chips, or chopped
600ml Thickened cream
200g Almond Flakes
Block of Dark Chocolate - use for shaving
- Line a 20cm round cake tin with cling wrap. Cut the Colomba Pasquale cake or Madeira cake into thin slices – about 1cm thick – and line the base and sides of the cake tin (ensure there are no gaps). Sprinkle or brush Marsala over the cake in the cake tin.
- Press the ricotta through a wire-mesh sieve into a mixing bowl. Add the castor sugar and vanilla bean paste and beat with a wooden spoon until creamy.
- Add the candied fruit and chocolate and fold through well.
- Spoon the ricotta mixture into the mould and smooth the surface and then cover with the reserved slices of cake. Drizzle or brush the top layer of cake with left over Marsala.
- Cover with cling wrap and press the top down hard (can sit a tin of something on top the keep pressed down).
- Put the cassata in the fridge for at least 2 hours or overnight if you can.
- Unmould cake onto decorative serving plate.
- Lightly roast almond flakes in oven (150c for 10 mins or until golden brown). Set aside to cool.
- Whisk the cream until thickened and leave aside. Whip the mascarpone until smooth & creamy and then fold through the thickened cream.
- Spread cream over sides and top of cake.
- Place roasted almond flakes of the sides of the cake and top with chocolate shavings.