Citrus Orchard Cake with Drunk Dates - Recipe by Guy Mirabella
Ingredients
50 g pitted dates, diced
125mL dry marsala
250mL grape seed oil
3 eggs
Pinch of salt
Grated zest of 1 lemon, 1 lime and 1 orange
125 g smooth ricotta
460 g caster sugar
450 g self-raising flour, sifted
2 mm silver cachous, to decorate
Method
Preheat the oven to 180 C. Grease a 24 cm angel cake tin with butter and line the centre tube with baking paper. Soak the dates in the marsala for 30 minutes.
Combine the oil, date mixture, eggs, salt, zests, ricotta and caster sugar in a large bowl and stir to mix well. Add the flour and stir to combine. Pour into the prepared tin and bake for 45–50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack.
Meanwhile, to make the citrus glaze, combine the icing sugar and juices in a bowl. Whisk to a smooth, pourable glaze.
Transfer the cake to a serving plate, drizzle with citrus glaze and sprinkle on some cachous.
The cake will keep for up to 3–4 days stored in an airtight container in the refrigerator (bring to room temperature before serving).
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