Zuccotto & Cassata: Two Italian Cakes You Need In Your Life

Despite the fact that they are not as well known abroad as other Italian desserts, Tuscan Zuccotto and Sicilian Cassata cakes are as integral to the pastry traditions of their respective regions as Apple Pie is to American baking. In honor of National Cake Week, which ends today, National Italian-American Heritage Month and National Dessert Month, I decided to share two of my favorite Italian cakes.  I love teaching these recipes in my Sweet and Savory Italian Baking Series at L'Academie de Cuisine. Since they need to be made in advance, they're perfect to serve at special occasions. Note that each recipe uses sponge or pound cake as a base, so I have included those recipes as well.  For best results, I highly recommend making them from scratch instead of using store bought versions when preparing these recipes.

To enjoy additional Italian cake recipes click here.

For diabetes-friendly Italian cakes and desserts, click here.

Mini Cassata Cakes

I often joke that cassata (plural: cassate) is the breakfast of champions. They are the most popular Sicilian cake.  Every now and then, after Easter or a cooking class when I have prepared them, I will save a little portion for myself to enjoy the following morning. While I am well aware that they are not the most healthiest of indulgences, I can't help but think that these little triumphs of gluttony will inspire me to have an extraordinary day. While life contains many variables beyond our control, a decadent breakfast once in a while, can at least put us in a joyful mood!

Serves: 4

Ingredients:

1 sponge cake (see recipe below)

1/2 pound whole milk ricotta cheese

1/2 cup miniature semisweet chocolate chips

1 ½ cup confectioners’ sugar, divided

1 cup shelled pistachios
1 ounce egg white, lightly beaten

Few drops green food coloring, if desired for decoration

4 Whole candied fruits, such as oranges, apricots, and cherries, halved, if desired, for decoration
2 tablespoon Candied citron, cut in strips, if desired, for decoration

Preparation:

Slice pound cake into 8-equal sized pieces.

In a large mixing bowl, combine ricotta, chocolate chips, and ½ cup powdered sugar together.

Process pistachios in a food processor until finely chopped. Add 1/2cup confectioners' sugar and process until finely ground. With processor running, slowly add enough egg white to form a smooth dough. If desired, add a few drops of green food coloring. Transfer dough to a work surface dusted with confectioners' sugar and knead until smooth. Using a rolling pin, roll marzipan into an approximate 8-inch rectangle (1/4″ thick) and cut into quarters.

Line the bottom and side of a 4 (4-inch) pie mold with plastic wrap and press marzipan into the bottom and sides. Place a layer of cake over the marzipan (you made need to break it into pieces to fit into the mold) and top with a thick layer of ricotta mixture. Place another layer of cake on top – making sure to cover all the entire surface leaving no exposed ricotta.

Wrap the pie mold in plastic wrap and refrigerate until chilled, 2 hours (or 30 minutes in the freezer). Meanwhile, combine remaining confectioners' sugar and lemon juice in a medium bowl to make a thick glaze. Invert pie plate onto a serving dish and peel off plastic wrap. Garnish with candied fruits and citron, if desired.

Italian Sponge Cake/Pan di Spagna

     

Recipe from The Mediterranean Diabetes Cookbook by Amy Riolo.  This is a classic Italian cake eaten for breakfast, as a snack, or as a base for more elaborate holiday desserts. It’s also a delicious base for shortcakes and sundaes.  You can double the recipe and freeze one cake wrapped in plastic wrap for another time.

Sponge cake was invented by a Genovese cook, Giovan Battista Cabona. While visiting Spain in the service of Marquis Domenico Pallavicini, the Ambassador of Genoa, the cook introduced the incredibly light and fluffy cake for the first time during a royal banquet at the court of the King of Spain.  Originally called “Pâte Génoise”, or rather Genovese pastry, as a nod to the birth place of its inventor, the Italian name later changed to “pan di spagna” in Italian (Spanish bread) in honor of the Spanish court where it was first presented.

Serves 8

Ingredients:

Canola or vegetable spray for pan

6 large egg whites

1 cup sugar

6 large egg yolks

2 teaspoons vanilla

1 1/8 cup unbleached all- purpose flour

Apricot preserves, for garnish, if desired

Confectioners’ sugar, for garnish, if desired

Preparation:

Preheat oven to 350F degrees. Grease a 1.5 quart loaf pan (8.25x9x2.75 inch) with spray oil. Beat egg whites in a large bowl until stiff and set aside.  Cream sugar and egg yolks together and continue beating until they are very light yellow in color. Stir in the vanilla.  Gently fold the egg whites into the batter.  Sprinkle flour on top of mixture and carefully incorporate into the batter until just combined.  Pour into prepared baking pan and bake for 40 minutes or until cake is golden and sides begin to pull away from the pan. Remove from the oven and allow to cool completely.

To serve in true Italian breakfast style:  Turn sponge cake out on a clean surface.  Keep one hand on top of cake and use a sharp, serrated knife to slice in half starting at the right side and cutting all the way across to the left.  Spread apricot preserves across the top of the bottom layer and place the top back on. Sift powdered sugar on to the top.  Serve thick slices with caffe latte.

Zuccotto/Florentine Cream-Filled Dome Cake

Zuccotto is a traditional Florentine dessert inspired, like many others, by the Medici family. The dome shaped cake was invented by Bernardo Buontalenti and originally named "Catherine's Helmet" after Catherine de Medici, and contained a ricotta-based filling (similar to cassata). Years later, the 16th century dessert was also said to be made in honor of the dome on Florence's famous cathedral - Santa Maria del Fiore.

Ingredients

Nonstick cooking spray

1 (12-ounce) loaf pound cake (see recipe below)

1/4 cup brandy

6 ounces bittersweet chocolate, chopped

2 cups chilled whipping cream

1/2 teaspoon pure almond extract

1 teaspoon espresso

Juice and zest of 1 orange

1/4 cup powdered sugar

1/2 cup sliced almonds, toasted, coarsely crumbled

Unsweetened cocoa powder

Directions

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Stir in espresso, orange juice, and zest.

Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. 

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Brush the remaining cake slices with brandy and arrange them over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Citrus Pound Cake

This moist, dense pound cake is an Italian classic. North of Rome, it’s often referred to as a ciambellone, south of Rome, it’s called Quattro Quarti, meaning 4 quarters, because the original recipe required ¼ kilo of butter, ¼ kilo of flour, ¼ kilo of sugar, and ¼ kilo of eggs.  In Italy, this cake is sliced and eaten plain for breakfast.  This is the perfect cake to travel with because it’s sturdy. I wrap it in plastic wrap and bring it to people I’m visiting.  If you’re invited to dinner you can bring it as a host/ hostess gift for breakfast the next morning. The citrus and cardamom make an unexpected burst of flavor.

Makes 1 (8.5x 4.5-inch) loaf pan

Serves 8

Ingredients:

1 cup sugar

1 cup unsalted butter, at room temperature, plus extra for buttering pan

Zest of 1 orange

Juice of 1 orange

1 teaspoon vanilla extract

4 large cage- free eggs, beaten until light and foamy

1 ¾ cup unbleached, all-purpose baking flour, plus extra for buttering pan

2 teaspoons baking powder

Preparation:

Preheat oven to 350F degrees.

Butter the bottom and sides of an 8.5 x 4.5-inch loaf pan.

Line the bottom of the pan with parchment paper and butter and flour the top of it.

Turn over and tap off excess flour.

Combine sugar, butter, orange zest, orange juice, and vanilla, in a large bowl and beat until the mixture is light and fluffy.

Add the eggs and mix until well combined.

Place the flour and baking powder into a sifter or strainer and sift into the mixture.  Using a wooden spoon, mix well just until ingredients are incorporated.

Pour into loaf pan and smooth out the top.

Hit the bottom of the pans on the counter a few times.

Bake on a rack in the middle of the oven for 35 to 40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Remove the cake from the oven. Let it cool for 5 minutes in pan.

Remove from the pan and place on a cake rack to cool completely.