Cassata is a dessert believed to have originated in Sicily, possibly from Arab influence. It consists of two layers of cake with a cheese-based filling, covered in marzipan and topped with fruit. It is a complex dessert with a rich history.
Cassata is a surprising dessert believed to have been invented in Sicily. It is now uniquely linked to Sicilian cuisine, although Arab countries that traded with Sicily may have initially developed it. The Arabic words quasat and qashatah translate to “round bowl”, which slightly resembles the terminal shape of the cassata. Two alternative words in Latin or Italian can be linked to the name of the dish. Caseata refers to any cheese-based dessert or dish and is Latin. Cassa which is Italian for box, might also have some relevance since the dessert is sometimes made in a rectangular shape.
Sicilian cassata or cassata as we know it today is likely to have been created during the early Middle Ages when the Arabs were in governmental control of Sicily. In the late Middle Ages, nuns in Sicily were usually the makers of the dessert and sold this delicious dish to locals in the community. It’s a bit tricky dessert to make, particularly if you’re not used to working with marzipan.
The dessert itself is easy enough to explain. Two layers of a yellow cake or white sponge cake are dipped in liqueur. Orange juice can be used instead if alcohol is to be avoided. A mixture containing cottage cheese, citron or zest and vanilla or chocolate is placed between the layers. Sometimes pine nuts are included in the filling, which is similar to cannoli. The cake may have a top layer that is smaller than the bottom layer, or is occasionally made in a bowl with sponge strips and then inverted to create a bowl-like appearance.
The entire cake is then covered in marzipan, although some recipes use fondant, which can be tinted pink and green. Once the cake is covered, fresh or candied fruit is added to the top. Some recipes call for icing the cake with pink and green buttercream on the marzipan, which adds extra sweetness to the cake.
The resulting cake is very rich. Indeed, its richness and complex assembly led to a brief ban on convents from preparing the dessert during Holy Week. Since it also takes a few times to assemble, authorities in the 1500s believed nuns would be too distracted making the dish to pray, do other work, and maintain proper Lenten observances.
Some cooks make variations of cassata and use an ice cream or ice cream filling instead, and there are also some ice cream flavors called cassata, which have a creamy citron flavor and can be mixed with chocolate chips.
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