Begin by preheating your oven to 350°F (175°C). Generously grease an 8-inch by 3-inch round cake pan with butter, then add a spoonful of flour and gently shake the pan to evenly coat the surface. Turn the pan upside down over the sink to discard any excess flour. Line the bottom of the pan with parchment paper to prevent sticking.

In a large mixing bowl using a hand mixer, or in a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, vanilla extract, citrus zest, and salt on medium-high speed. Continue mixing until the batter becomes pale, thick, and triples in volume—this should take about 15 minutes with a hand mixer or 10 minutes with a stand mixer.

Using a silicone spatula, gently fold in the sifted cake flour and baking powder. Fold just until all the flour is incorporated and no dry streaks remain. Take care not to deflate the airy batter—use broad, sweeping motions and avoid overmixing.

Pour the batter into your prepared cake pan and level the surface with a spatula. Transfer the pan to the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Once baked, let the cake cool in the pan on a wire rack for 10 minutes. Run a butter knife gently around the edges to loosen it. Invert the cake onto a wire rack, remove the parchment paper, and allow the cake to cool completely to room temperature.

While the cake is cooling, prepare the Amaretto syrup. In a small mixing bowl, whisk together the amaretto and honey until the mixture becomes a smooth, consistent syrup. Set aside.

To make the filling, combine the ricotta cheese, mascarpone, powdered sugar, orange zest, almond extract, and vanilla extract in a medium bowl. Whisk the mixture until smooth and creamy. Add the mini chocolate chips and gently fold them in until evenly distributed. Chill the filling while you assemble the cake.

Once the cake is completely cooled, use a long serrated knife to slice it horizontally into two even layers. If the cake has domed during baking, you may also trim the top to create a flat surface.

Place the bottom half of the cake on a serving plate or cake board. Brush it generously with half of the amaretto-honey syrup, allowing it to soak in. Spread an even layer of the ricotta-mascarpone filling over the soaked cake layer, smoothing it with an offset spatula.

Carefully place the second cake layer on top and press down lightly to secure. Brush the remaining syrup over the top layer. Chill the assembled cake in the refrigerator for at least 1 hour to allow the flavors to meld and the filling to set.

While the cake chills, prepare the icing. In a small bowl, whisk the powdered sugar with 3 to 5 tablespoons of water until you achieve a thick but pourable glaze. You can adjust the consistency by adding more water, a teaspoon at a time.

Pour the glaze over the top of the chilled cake, using a spatula to gently spread it over the surface and slightly down the sides. Allow the icing to set for 15 to 20 minutes.

Decorate the top of the cake with an assortment of candied fruits and maraschino cherries. Arrange them in a decorative pattern—floral designs or concentric circles are traditional options for cassata. For a final touch, you may also sprinkle chopped pistachios or add silver dragées for added elegance.

Chill the finished cake for at least another hour or until ready to serve. Use a sharp knife to slice and serve. The Sicilian Cassata is best enjoyed cold and can be stored in the refrigerator for up to 3 days.