Ingredients
- Nonstick vegetable oil spray (for pan)
- 4 large eggs, room temperature
- 2 cup s (400 g) granulated sugar
- 1 Tbsp. vanilla extra ct
- 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt
- 2 tsp. baking powder
- 2 cup s (250 g) all-purpose flour
- 1 cup whole milk
- 3/4 cup vegetable oil
- Zest and juice of 1 small orange
- Zest and juice of 1 medium lemon
- \1 1/2 cup swhole-milk fresh ricotta
- 3/4 cup mini semisweet or bittersweet chocolate chips
- 3/4 cup (83 g) powdered sugar
- 2 tsp. vanilla extra ct
- 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt
- Juice of 1 medium lemon
- 3/4 cup off-dry or sweet Marsala
- 1/2 cup (100 g) granulated sugar
- 1 tsp. vanilla extra ct
- Kosher salt
- 7 oz. almond paste
- Green food coloring (for marzipan)
- 2 cup s (220 g; or more) powdered sugar, plus more for dusting
- Can died fruit and/or silver dragées (for decorating; optional)
Instructions
- Place a rack in middle of oven; preheat to 350°.
- Lightly coat a 13x9" metal baking pan with nonstick vegetable oil spray; line with 2 sheets of parchment, leaving overhang on all sides. (Do not spray parchment.) Beat 4 large eggs, room temperature, 2 cups (400 g) granulated sugar, 1 Tbsp. vanilla extract, and 1 tsp.
- Diamond Crystal or ½ tsp.
- Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium high speed until pale, fluffy, and nearly tripled in volume, 7 10 minutes (mixture will fall off whisk in an unbroken ribbon when lifted from the bowl).
- Reduce speed to low and, with the motor running, add 2 tsp. baking powder; mix, scraping down sides of bowl halfway through, until combined, about 1 minute.
- Add 2 cups (250 g) all purpose flour and mix until combined, about 1 minute (batter will be very thick); scrape down sides and bottom of bowl.
- Meanwhile, heat 1 cup whole milk and ¾ cup vegetable oil in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until steaming (there should be no bubbling), about 4 minutes.
- Pour over batter, scraping saucepan to get every bit. Beat on low speed until batter is smooth, about 2 minutes. Scrape down bowl and fold gently once or twice to ensure batter is well combined (it will be runny). Scrape into prepared pan.
- Bake cake until golden brown and top springs back when gently pressed, 40 45 minutes. Transfer pan to a wire rack and let cake cool. (It will shrink a little bit.) Run an offset spatula around sides of cake to loosen, then invert out onto rack. Peel away parchment and discard. Set pan aside; no need to wash it. Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Mix zest and juice of 1 small orange, zest and juice of 1 medium lemon, 2½ cups whole milk fresh ricotta, ¾ cup mini semisweet or bittersweet chocolate chips, ¾ cup (83 g) powdered sugar, 2 tsp. vanilla extract, and ½ tsp.
- Diamond Crystal or ¼ tsp.
- Morton kosher salt in a small bowl until sugar is dissolved.
- Cover filling and chill until ready to use.
- Do Ahead: Filling can be made 1 day ahead.
- Keep chilled.
- When ready to assemble cake, heat juice of 1 medium lemon, ¾ cup off dry or sweet Marsala, ½ cup (100 g) granulated sugar, 1 tsp. vanilla extract, and a pinch of kosher salt in a small saucepan over high, stirring occasionally, until sugar is dissolved. Let Marsala soak cool.
- Holding a long serrated knife parallel to cutting board, split cake in half horizontally.
- Place bottom half, cut side up, in reserved pan. (The cake can break somewhat easily.
- But don’t fret; you can piece it back together in the pan if needed.
- You can also place halves on sheets of parchment paper to help you slide them into the pan without breaking.) Brush half of Marsala soak over cake.
- Dollop filling over; spread into an even layer.
- Place remaining cake, cut side up, on top.
- Brush with remaining Marsala soak.
- Wearing kitchen gloves to keep your hands from staining, knead 7 oz. almond paste with a few drops of green food coloring on a surface, dusting with powdered sugar as needed if sticking, until evenly colored and no streaks remain.
- Place on a sheet of parchment paper dusted with powdered sugar and roll out to about a 14x10" rectangle.
- Using parchment, invert almond paste onto cake; peel away parchment and discard.
- Trim and tuck edges to perfectly fit pan; discard excess.
- Whisk remaining 2 cups (220 g) powdered sugar and 2 Tbsp. water in a medium bowl until smooth and very thick. (Add more sugar or water as needed to adjust consistency.) Transfer icing to a pastry bag fitted with a very small straight tip (or use a resealable plastic bag and snip off one corner); pipe a pattern on top of marzipan as desired. Decorate with candied fruit and/or silver dragées as desired.
