serves 8

Ingredients

75g OR 3oz caster sugar
450g OR 1lb lemon sponge
500g OR 1lb 2oz ricotta cheese
100g OR 4oz plain chocolate-coated
Almonds, finely chopped
75g OR 3oz soft nougat, finely chopped
50g OR 2oz mixed peel, finely chopped
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
75g OR 3oz sultanas
2 tablespoons Amaretto or orange liqueur
175g OR 6oz flaked almonds, toasted
Icing sugar, to dust

Procedure

• Put the caster sugar in a large pan with 150ml/5fl oz water.

• Heat gently, stirring occasionally, until the sugar has dissolved.

• Bring to the boil and boil rapidly without stirring for 10 minutes until syrupy.

• Leave to cool.

• Line a 23cm/9in round spring form cake tin with foil.

• Cut the lemon sponge into very thin slices.

• Use to line the bottom and sides of the tin.

• Beat the cheese in a bowl, then gradually add 150ml/5fl oz of the sugar syrup, stirring constantly.

• Stir in the almonds, nougat, mixed peel, orange and lemon zests,sultanas and liqueur.

• Beat thoroughly,then spoon into the sponge-lined tin.

• Sprinkle with the toasted almonds.

• Cover with cling film and chill overnight before serving.