Recipe Detail Page

1 For the filling, combine sugar with 3 cups (750 mL) water in a large saucepan over medium-high heat. Add orange and lemon slices to pot; bring to a boil, reduce heat to low and simmer for 35 to 40 minutes or until fruit is tender. Remove with a slotted spoon and arrange on a rack to cool completely. Finely chop.

2 In a large bowl, stir fruit into ricotta. In a separate large bowl, whip cream to firm peaks. Fold one-third of cream into ricotta mixture to lighten. Fold remaining cream into ricotta. Cover and refrigerate until ready to assemble (filling may be made up to 2 days in advance).

3 Line bottoms of four 9 x 9-inch (23 x 23-cm) baking pans with parchment. Do not oil sides.

4 Arrange 2 oven racks near centre of oven. Preheat to 325°F (160°C).

5 In a large mixing bowl combine flour, 1⅓ cups (325 mL) sugar, baking soda, poppy seeds and salt. In a separate bowl, whisk together oil, egg yolks, lemon juice and lemon zest. Set aside.

6 In a separate large bowl, using an electric mixer, beat egg whites with cream of tartar until medium peaks form. Slowly add remaining 1⅓ cup (325 mL) sugar and continue to beat until mixture is glossy and holds stiff peaks.

7 Stir oil mixture into flour mixture. Fold one-quarter of egg whites into batter to lighten. Gently fold in remaining whites until no streaks remain.

8 Divide batter between prepared pans and bake, 2 pans per rack, for 25 minutes. Move upper cakes to lower rack and lower to upper; continue baking for an additional 10 minutes, or until tester comes out clean. Remove pans to a rack to cool completely. Run a sharp knife around edge of cake. Invert pans and gently peel back parchment. Return cakes to rack until ready to assemble (cakes may be made up to a day in advance and kept at room temperature, loosely covered with plastic wrap).

9 While cakes are cooling, prepare Simple Buttercream. In a large bowl, cream butter using an electric mixer on high speed. Reduce speed to low and add icing sugar ½ cup (125 mL) at a time until all sugar is incorporated. Beat in salt, increase speed to high, and continue beating until light and fluffy.

10 To assemble, lay 1 cake layer in centre of a flat serving platter or covered cake board. Spread one-third of citrus-ricotta filling over surface of cake. Top with another cake layer and another third of filling. Repeat to form a 7-layer cake (counting filling as layers). Using a large offset spatula, spread buttercream over cake being sure to fill any gaps or hollows on side (discard any extra buttercream); smooth to form as perfect a cube as possible. Refrigerate for at least 2 hours, or overnight.

11 To decorate, divide fondant into one 2-lb (1‑kg) portion, and two 8-oz (250-g) portions. Cover the smaller portions with plastic wrap. Dust work surface with cornstarch. Roll large portion of fondant into a 20-inch (50-cm) square a scant ¼ inch (5 mm) thick. Dust top of fondant lightly with cornstarch and roll into a tube. Beginning at the base of cake, unroll fondant over top and down other side of cake. Smooth top with fondant smoother. Pull excess fondant at corners out and away from cake. Smooth corners with hands to eliminate any creases. Smooth sides with fondant smoother. Using a sharp knife, trim excess fondant flush with platter or cake board.

12 Using 2 paste food colours of your choosing, massage a small amount of each into the 2 remaining portions of fondant. Working with 1 portion at a time (keep other covered in plastic wrap), dust surface with cornstarch and roll out to ⅛-inch (3-mm) thickness. Using a small round or oval cutter, cut into desired shapes. Repeat with remaining fondant. Apply cut-outs to cake in desired pattern by brushing a small amount of water to back side of each and pressing lightly onto cake to adhere. Cake may be decorated up to 8 hours in advance and is best kept at cool room temperature until ready serve.

13 To serve, cut cake, from top down, into thirds and each third into 6 pieces.