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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Cassata


You will need to begin this recipe 1-2 days ahead.

You'll need

5 eggs 100 gm caster sugar ½ tsp vanilla extract 100 gm plain flour For brushing: almond liqueur, such as amaretto 2 drops green food colouring 500 gm fondant icing (see note) For dusting: icing sugar To serve: cedro, shaved with a peeler (see note) To serve: candied oranges or clementines (see note)   Ricotta filling 450 gm (2¼ cups) ricotta 120 gm caster sugar 1 tsp vanilla extract 2 tsp almond liqueur, such as amaretto 150 gm candied fruit, such as orange, cedro and pear (see note) 50 gm good-quality dark chocolate, coarsely chopped

Method

  • 01
  • Place ricotta into a muslin-lined sieve over a bowl and refrigerate overnight to drain.
  • 02
  • Preheat oven to 180C. Using an electric mixer, whisk eggs for 2 minutes, add sugar and whisk for 10 minutes or until pale and thick enough to form ribbons of mixture. Stir in vanilla, then gently fold through sifted flour. Pour mixture into a 23cm-diameter lined and greased cake pan and bake for 25 minutes or until golden and centre springs back when lightly pressed. Cool on a wire rack.
  • 03
  • For ricotta filling, process drained ricotta, discarding liquid, in a food processor until smooth. Add sugar, vanilla and almond liqueur and blend to combine, then stir through candied fruit and chocolate. Refrigerate until required.
  • 04
  • Halve cake horizontally and brush cut sides with almond liqueur. Spread ricotta mixture evenly over base and sandwich with top. Refrigerate until required.
  • 05
  • Add food colouring to fondant icing and knead to combine colouring evenly. Roll out icing to 4mm thick on an icing sugar-dusted work surface, then cut out a 30cm-diameter circle, place over cake to cover and trim excess. Refrigerate for at least 3 hours or overnight. Decorate with cedro and candied orange and serve.

Note Fondant icing is available from supermarkets. Cedro is the candied fruit of a citron tree and is available, along with other candied fruit, from Simon Johnson and David Jones Foodhalls.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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