Alison’S Cassata Bites

1. 1

   Combine figs, mixed peel and cherries and use a large knife to dice the fruit very finely.

2. 2

   In a large bowl combine ricotta cheese with cream. Add the fruit and icing sugar and mix until well combined. Set aside.

3. 3

   Use a large serrated knife to cut the sponge into evenly sized slices.

4. 4

   Arrange the slices of cake on your bench and brush each piece with a little of the orange liqueur.

5. 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.

6. 6

   When you have all of your cake sandwiches assembled, whip 150ml cream to stiff peak stage and place a dollop on each cake.

7. 7

   Sprinkle with grated chocolate and chill in the fridge unti you are ready for your party.

8. 8

   Serve with a glass of champagne or with a good strong cup of tea.

9. 9

   My favourite sponge cake recipe is a classic Australian country cook's standby, the lamington.

10. 10

    CWA Lamington Sponge (from The CWA Cook Book: Seventy years in the Kitchen)

11. 11

    Cream 140g butter and 140g (2/3 cup) sugar in a bowl.

12. 12

    Add 2 beaten eggs with 4 tablespoons of milk and a few drops of vanilla essence.

13. 13

    Finally, stir in 270g (1 3/4 cups) sifted self raising flour.

14. 14

    Grease a rectangular cake tin and pour the mixture into it.

15. 15

    Bake in a 180u00b0C oven for 30 minutes.

16. 16

    Turn out onto a wire rack to cool.

* Per serving · 4 servings · Values may vary.