You will need to begin this recipe 1-2 days ahead.
- 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)
- 450 gm ricotta (2¼ cups)
- 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
- 1Place ricotta into a muslin-lined sieve over a bowl and refrigerate overnight to drain.
- 2Preheat 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.
- 3For 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.
- 4Halve cake horizontally and brush cut sides with almond liqueur. Spread ricotta mixture evenly over base and sandwich with top. Refrigerate until required.
- 5Add 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.