World Cuisine

Mixed Peel Cassata

cook 30 mins
  • 285 g (9 1/2 oz) ready-made Madeira cake
  • 300 g (10 oz) ricotta cheese
  • 60 g (2 1/4 oz) chopped mixed peel
  • 25 g (1 oz) dark chocolate, chopped
  • 25 g (1 oz) caster sugar
  • 2 tablespoons Amaretto liqueur
  • Line a 500 g (1 lb) loaf tin with clingfilm, leaving enough hanging over the sides to be able to fold across the top.
  • Slice the Madeira cake into 3 slices horizontally.
  • Mix together the ricotta, mixed peel, chocolate and sugar in a bowl.
  • Place 1 slice of cake in the base of the loaf tin. Spoon half the ricotta mixture on top and spread to cover the cake.
  • Repeat with a second slice of cake and the remaining ricotta.
  • Cover with the remaining slice of cake and sprinkle over the Amaretto.
  • Pull the clingfilm over the top to seal, press down gently and then place in the freezer for 20 minutes to set.
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