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1
Combine figs, mixed peel and cherries and use a large knife to dice the fruit very finely.
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2
In a large bowl combine ricotta cheese with cream. Add the fruit and icing sugar and mix until well combined. Set aside.
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3
Use a large serrated knife to cut the sponge into evenly sized slices.
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4
Arrange the slices of cake on your bench and brush each piece with a little of the orange liqueur.
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5
Top a piece of cake with a spoonful of the ricotta and fruit mix. Layer with another slice of cake, more ricotta and finally a piece of sponge cake.
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6
When you have all of your cake sandwiches assembled, whip 150ml cream to stiff peak stage and place a dollop on each cake.
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7
Sprinkle with grated chocolate and chill in the fridge unti you are ready for your party.
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8
Serve with a glass of champagne or with a good strong cup of tea.
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9
My favourite sponge cake recipe is a classic Australian country cook's standby, the lamington.
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10
CWA Lamington Sponge (from The CWA Cook Book: Seventy years in the Kitchen)
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11
Cream 140g butter and 140g (2/3 cup) sugar in a bowl.
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12
Add 2 beaten eggs with 4 tablespoons of milk and a few drops of vanilla essence.
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13
Finally, stir in 270g (1 3/4 cups) sifted self raising flour.
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14
Grease a rectangular cake tin and pour the mixture into it.
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15
Bake in a 180u00b0C oven for 30 minutes.
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16
Turn out onto a wire rack to cool.
