Alison’S Cassata Bites

Directions

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 180°C oven for 30 minutes.
16. 16
    Turn out onto a wire rack to cool.