Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cassata siciliana al forno

Baked Sicilian Cassata

Name: Baked Sicilian Cassata
Total time: 1800 s
Yield: 12–15 servings.
Ingredients: 2 1/3 cups all-purpose flour (300 grams); 2/3 cup unsalted butter, at room temperature (150 grams); 1/2 cup sugar (120 grams). 3 1/2 oz ladyfingers (100 grams); 1 whole egg and 1 egg yolk; 1 teaspoon baking powder; 1 pinch salt, a little limoncello to flavor the dough; For the filling; 2 cups ricotta cheese, preferably sheep’s milk (500 grams); 1 cup granulated sugar (220 grams); 1/2 cup chocolate chips or chopped chocolate, and vanilla (70 grams); Candied fruit and powdered sugar, to taste; Chocolate sprinkles for decorating

lacucinanapoletanaamodomio @cucinanapoletana

Everyone in my family loves cassata siciliana. Since I didn’t have much time, I made the baked version—don’t worry, it’s absolutely delicious! Everyone really enjoyed it.

lacucinanapoletanaamodomio @cucinanapoletana

Everyone in my family loves cassata siciliana. Since I didn’t have much time, I made the baked version—don’t worry, it’s absolutely delicious! Everyone really enjoyed it.

Saved

Ingredients

30 minutes.

12–15 servings.

2 1/3 cupsall-purpose flour (300 grams)
2/3 cupunsalted butter, at room temperature (150 grams)
1/2 cupsugar (120 grams). 3 1/2 oz ladyfingers (100 grams)
1whole egg and 1 egg yolk
1 teaspoonbaking powder
1 pinchsalt, a little limoncello to flavor the dough
For the filling
2 cupsricotta cheese, preferably sheep’s milk (500 grams)
1 cupgranulated sugar (220 grams)
1/2 cupchocolate chips or chopped chocolate, and vanilla (70 grams)
Candied fruit and powdered sugar, to taste
Chocolate sprinkles for decorating

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Steps

30 minutes.

1

Make a well with the flour, add the sugar, whole egg, and yolk, and start mixing with a fork.
2

Add the butter in pieces along with the remaining ingredients, and knead by hand until you have a smooth, even dough.
3

Refrigerate the dough for about 30 minutes to 1 hour. Meanwhile, prepare the filling and refrigerate it as well.
4

After chilling, roll out the dough to a medium thickness and line a baking pan with slightly flared sides. Once lined, prick the dough with a fork. Break the ladyfingers by hand and spread them in the pan.
5

Cover with another layer of ladyfingers and seal with another layer of dough. Prick the top and seal the edges.
6

Bake at 350°F (180°C) for 30–35 minutes, checking as ovens may vary. Once baked, let it cool completely.
7

Decorate as you like. If possible, prepare it a day ahead and enjoy it the next day—it tastes even better.

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Cooksnaps

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lacucinanapoletanaamodomio @cucinanapoletana

Published in the US on May 08, 2026 12:18

Rivisitazione cucina napoletana secondo il mio punto di vista odori e sapori della città più bella del mondo seguitemi alla pagina instangtam @lacucinanapoletanaamodomio

Keywords

Chocolate Chip Ricotta Egg Butter Cheese Sheep

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