3 hr 50 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
Mixed dried fruit
¼ cup(s), (45g), finely chopped
⅓ cup(s), (75g)
White self-raising flour
½ cup(s), (75g)
⅓ cup(s), (50g)
Reduced-fat ricotta cheese
Vanilla bean extract
10 g, finely grated
- 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.
- 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.
- 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.