Marzipan cake

Turn your sponge cake into a rich Italian dessert with Enzo Oliveri and Aldo Zilli's marzipan and ricotta recipe
Marzipan cake
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes plus overnight marinating
  • Effort: easy


  • 4 pre-made 2cm deep 3 inch rounds of sponge cakes
  • 120 g ricotta cheese
  • 30 g caster sugar
  • 120 g marzipan
  • 20 g chocolate buttons
  • 20 g mixed candied peel
  • 20 g icing sugar
  • 2 glace cherries, cut in half


1. Mix together the ricotta cheese and sugar and leave overnight.

2. Take the ricotta cheese mixture and pass through a sieve. Add the chocolate buttons and candied peel and mix together.

3. Place the marzipan around the inside of a tea cup put the ring of sponge in the bottom of the cup. Spoon the ricotta cheese mixture into the cup.

4. Place your sponge cake on to a plate. Dissolve the icing sugar into the water and drizzle over the top of each desert. Place half cherry on top and serve

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