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Photo of Cassata by WW


Total Time
3 hr 50 min
30 min
20 min
This light sponge cake is filled with a citrusy dried fruit and ricotta mixture and topped with finely-grated dark chocolate


Freshly squeezed orange juice

2 tbs

Mixed dried fruit

¼ cup(s), (45g), finely chopped


2 medium

Caster sugar

cup(s), (75g)

White self-raising flour

½ cup(s), (75g)


cup(s), (50g)

Reduced-fat ricotta cheese

500 g

Reduced-fat cream

2 tbs

Vanilla bean extract

1 tsp

Dark chocolate

10 g, finely grated


  1. Preheat oven to 180°C or 160°C fanforced. Lightly spray a 20cm-round springform cake tin with oil. Line base and side with baking paper. Place juice and fruit in a small bowl and allow to stand for 15 minutes.
  2. Using electric beaters, beat eggs and ¼ cup sugar in a mixing bowl until thick and pale. Sift self-raising flour and cornflour together 3 times. Using a large metal spoon, gently fold flour mixture into egg mixture. Spoon into prepared tin and bake for 15–17 minutes or until golden and firm to touch. Stand for 2 minutes before turning out onto a wire rack to cool.
  3. Meanwhile, combine fruit mixture, remaining sugar, ricotta, cream and vanilla in a large bowl. Using a serrated knife, split cake in half horizontally. Place one half of cake on a serving plate. Top with ricotta mixture and remaining cake half. Cover well with plastic wrap and refrigerate for 3 hours or overnight. Sprinkle cake with grated chocolate, then cut into 8 slices and serve.


TIP: Make sure the sponge cake has completely cooled before cutting in half. Using a large serrated knife will help to cut the halves evenly.