Home > Food > Recipes > Cassata Alla Siciliana (Sicilian Cake)

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Cassata Alla Siciliana (Sicilian Cake)

Categories: Cakes/pies
Type: Desserts and Baked Goods

Ricotta cheese and dried fruits make this cake a sweet treat!

Serves: 10 servings


  • 1 fat-free vanilla loaf cake or low-fat pound cake (15 ounces, or about 4-x-7 inches)
  • 1/4 cup plus 2 tablespoons orange juice or amaretto liqueur
  • 15 ounces nonfat or low-fat ricotta cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped dried cherries or apricots
  • 1/4 cup finely chopped semi-sweet chocolate chips
  • 3/4 cup powdered sugar
  • 2 tablespoons Dutch processed cocoa powder
  • 2 tablespoons skim or low-fat milk

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  1. Using a bread knife, cut the cake horizontally to create 4 layers. Arrange the 3 bottom layers on a flat surface, and sprinkle each layer with 2 tablespoons of the orange juice or liqueur. Set aside.
  2. To make the filling, place the ricotta, sugar, and vanilla extract in a food processor, and process until smooth. Transfer the mixture to a bowl, and stir in the cherries or apricots and the chocolate chips.
  3. To assemble the cake, place the bottom cake layer on a serving plate, and spread with a third of the filling. Repeat with the next 2 layers and the remaining filling. Top with the last layer, and cover the cake with plastic wrap or aluminum foil. Chill for 8 hours or overnight, or until the filling is firm.
  4. To make the glaze, place the sugar and cocoa in a small bowl, and stir to mix well. Stir in enough of the milk to make a thick glaze. If using a microwave oven, place the glaze in a microwave-safe bowl, and heat uncovered at high power for 30 seconds, or until hot and runny. If using a conventional stovetop, place the glaze in a small saucepan, and, stirring constantly, cook over medium heat for 30 seconds, or until hot and runny.
  5. Spread the glaze over the top of the chilled cake, allowing some of the mixture to drip down the sides. Allow the glaze to cool for 5 minutes before slicing and serving, or return the cake to the refrigerator and chill until ready to serve.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips

Loading the player...

More Videos:

© 2000-2016  Sandbox Networks, Inc. All Rights Reserved.