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You'll need

5 eggs 100 gm caster sugar ½ tsp vanilla extract 100 gm (2/3 cup) plain flour, sifted For brushing: limoncello 1-2 drops green food colouring 750 gm fondant icing (see note) For dusting: icing sugar To serve: shaved cedro and orange, and glacé fruit (see note)   Ricotta filling 450 gm ricotta, drained (see note) 120 gm caster sugar 1 tsp vanilla extract 1 orange, finely grated rind only 2 tsp limoncello 150 gm finely chopped glacé fruit, such as orange, cedro and clementine 50 gm good-quality dark chocolate, coarsely chopped


  • 01
  • Preheat oven to 180C. Whisk eggs in an electric mixer for 2 minutes, add sugar and whisk until pale and thick enough to hold a ribbon of mixture (8-10 minutes). Stir in vanilla, then gently fold through sifted flour. Divide among eight 1 cup-capacity buttered and floured metal moulds and bake until golden and centre springs back when lightly pressed (20-25 minutes). Cool on a wire rack.
  • 02
  • For ricotta filling, process ricotta, sugar, vanilla, orange rind and limoncello in a food processor until smooth. Stir through candied fruit and chocolate. Refrigerate until required.
  • 03
  • Halve cakes horizontally and brush cut sides with limoncello. Divide ricotta mixture over sponge bases and cover with tops. Refrigerate until required.
  • 04
  • Knead 1-2 drops of food colouring into fondant icing until combined. Divide into 8 pieces and roll each out on an icing sugar-dusted surface to 4mm-thick. Place over sponges to cover and trim excess, refrigerate for at least 3 hours or overnight. Decorate with cedro and serve with candied oranges.
Note To drain, place ricotta in a muslin-lined sieve over a bowl in the refrigerator. Fondant icing is available from supermarkets. Cedro and glacé citrus fruit are available from Simon Johnson and David Jones Food Hall.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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