5eggs100 gmcaster sugar½ tspvanilla extract100 gm(2/3 cup) plain flour, siftedFor brushing:limoncello1-2 dropsgreen food colouring750 gmfondant icing (see note)For dusting:icing sugarTo serve:shaved cedro and orange, and glacé fruit (see note)Ricotta filling450 gmricotta, drained (see note)120 gmcaster sugar1 tspvanilla extract1orange, finely grated rind only2 tsplimoncello150 gmfinely chopped glacé fruit, such as orange, cedro and clementine50 gmgood-quality dark chocolate, coarsely chopped
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.
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.
Halve cakes horizontally and brush cut sides with limoncello. Divide ricotta mixture over sponge bases and cover with tops. Refrigerate until required.
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.