Amore Al Dente

Ricotta Orange and Almond Layer Cake


– 250g mascarpone
– 500g ricotta
– 1 cup icing sugar
– 1 tablespoon cinnamon
– 2 tablespoons vanilla bean paste or vanilla essence
– 1 tablespoon almond essence
– zest and juice of one orange
– 1/2 cup chocolate chips
– 200g of flaked almonds
– A bar of white chocolate


In a large bowl mix 250g mascarpone, 500g ricotta, 1 cup icing sugar, 1 tablespoon cinnamon, 2 tablespoons vanilla bean paste or vanilla essence, 1 tablespoon almond essence, zest and juice of one orange.

Pour a quarter of the mixture into a separate bowl for the filling and mix in 1/2 cup chocolate chips (and if desired candied fruit and nuts).

Smother 1 layer of sponge or pan di spagna with the choc chip filling, place a second layer of sponge on top and frost the outside with the mascarpone mixture. Allow it to set in the fridge for at least an hour. Decorate with white chocolate curls of a bar of white chocolate (tempered) and 200g of flaked almonds.