Sicilian Sponge Cake Recipe

450 g/1 lb Madeira Cake

For the filling:
450 g/1 lb/2 cups Ricotta cheese

50 g/2 oz caster (superfine) sugar
30 ml/2 tbsp double (heavy) cream

30 ml/2 tbsp chopped mixed (candied) peel

15 ml/1 tbsp chopped almonds
30 ml/2 tbsp orange flavored liqueur

50 g/2 oz/0.5 cup plain (semi-sweet) chocolate, grated
For the icing (frosting):
350 g/12 oz/3 cups plain (semi-sweet) chocolate
175 ml/6 fl oz strong black coffee
225 g/8 oz/1 cup unsalted (sweet) butter or margarine

Method:

Cut the cake lengthways into 1 cm/0.5 in slices. To make the filling, press the Ricotta through a sieve (strainer), then beat until smooth. Beat in the sugar, cream, mixed peel, almonds, liqueur and chocolate. Arrange layers of cake and Ricotta mixture in a foil-lined 450 g/1 lb loaf tin (pan), finishing with a layer of cake. Fold the foil over the top and chill for 3 hours until firm.

To make the icing, melt the chocolate and coffee in a heatproof bowl set over a pan of gently simmering water. Beat in the butter or margarine and continue to beat until the mixture is smooth. Leave to cool until thick.

Remove the cake from the foil and place on a serving plate. Pipe or spread the icing over the top and sides of the cake and mark into patterns with a fork, if liked. Chill until firm.