The Great Australian Bake Off

Butter up your friends with this tasty cake. 


  • Cake

  • 250g butter (room temperature)

  • 2 tsp vanilla extract 

  • 1 1/2 cups caster sugar  

  • 4 eggs  

  • 3 cups self-raising flour

  • 1 cup milk 

  • Ricotta filling

  • 250g firm ricotta  

  • 200g caster sugar  

  • 50 g dark chocolate chips (35%)

  • 50g mixed peel  

  • Marzipan

  • 250g almond meal

  • 250g icing sugar mixture

  • 50g glucose  

  • 15g water   

  • Few drops green food colouring  

  • Few drops natural almond essence

  • Syrup

  • 150ml water   

  • 1/2 cup maraschino liqueur 

  • 50g caster sugar  

  • Sugar glaze

  • 1 cup icing sugar mixture  

  • 2-3 tbsp water   

  • Royal icing

  • 1 egg white   

  • 150g icing sugar  

  • Decoration (15 x pieces candied/glace fruits)

  • 10 cherries

  • 200g candied orange

  • 200g candied cedro

  • 200g candied orange

  • 1 whole clementine


  • 1.

    For the cake, preheat oven to 150C. Beat butter in a stand mixer, then add sugar and vanilla, then add 1 egg at the time.

  • 2.

    Add half of the sifted flour in the batter with half of milk, then beat to combine. Finally add the remaining flour and milk.

  • 3.

    Pour equally the batter into 2 tins (deep 9-inch round). Bake for 30-35 minutes. Let them cool on a cooling rack.

  • 4.

    For the ricotta filling, press the ricotta through a sieve placed over a bowl, using a spoon and mix in sugar. Add the chocolate chips and mixed peel. Refrigerate.

  • 5.

    For the marzipan, combine almond meal with sifted icing sugar in a bowl. Add glucose, almond essence and water to the dry ingredients and work the dough for a few minutes.

  • 6.

    Once the marzipan is soft and uniform, add a few drops of green food colour and mix it until the colour is uniform. Wrap the marzipan in cling wrap and refrigerate.

  • 7.

    For the syrup, place water, maraschino and sugar in a small pan and put it on a low heat until the sugar is all dissolved. Remove from heat and allow to cool slightly.

  • 8.

    For the glaze, combine sifted icing sugar and water in a bowl until silky.

  • 9.

    For the royal icing, whisk lightly the egg white and add slowly the icing sugar, until it’s smooth. Put it in a piping bag with a small tip.

  • 10.

    To assemble, take a new deep 10-inch round cake tin. Work the marzipan with some icing sugar on your bench and create a long sausage. Flatten it with an adjustable rolling pin (with 0.5-inc bands on), making sure it will be able to cover the inside on the baking tin.

  • 11.

    Put the marzipan inside the sides of the pan and cut the excess marzipan on the top of edges of the tin. Cut the cool cake into 3 equal layers and add the first layer to the bottom of the tin and brush it with a bit of syrup. Spread half of the ricotta filling inside the cake and add the second cake layer into the tin.

  • 12.

    Brush the new layer with the syrup and add the remaining ricotta filling.

  • 13.

    Add the last layer and turn the tin onto a serving plate and remove the cake gently. Finally add the glaze on top of the cake and decorate it with the royal icing and some candied fruits.


This recipe has not been edited or tested by the Bake Off Food Department.

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