Sicilian Cassata

Whisk eggs and sugar until pale and thick. Gently fold in flour. Bake in lined tin at 180°C (160°C fan) for 25-30 minutes.

Mix ricotta with icing sugar until smooth. Fold in diced candied fruits and chocolate chips. Chill until needed.

Slice sponge into layers. Line a bowl with cling film and arrange sponge pieces. Fill with ricotta mixture and cover with more sponge.

Roll out marzipan and carefully cover the entire cake. Smooth with hands to create even surface.

Mix icing sugar with lemon juice to make smooth glaze. Pour over cake and spread evenly.

Arrange candied fruits decoratively on top. Refrigerate for at least 4 hours or overnight before serving.