1. Preheat the oven to 190 C, 375 F, Gas Mark 5.

2. Whisk together the eggs, 75g (3oz) of the sugar and lemon rind for 5-10 minutes until the mixture is very thick and creamy. Carefully fold in the flour.

3. Spoon into a greased and base-lined 1kg (2lb) loaf tin and bake in the preheated oven on the middle oven shelf for approximately 25 minutes, until firm to the touch.

4. Cool on a wire rack.

5. Meanwhile, beat together the Ricotta cheese, remaining sugar and 2 tablespoons Cointreau or orange juice. Divide the mixture between 2 bowls. To one bowl, add the chocolate, mixed peel and 1 tablespoon pistachio nuts.

6. Cut the cake into 3 layers lengthways. Place the base on a plate and sprinkle over 1 tablespoon Cointreau or orange juice. Spread over half the cheese and chocolate mixture and place the middle cake on top. Sprinkle over remaining Cointreau or orange juice and spread over remaining cheese and chocolate mixture.

7. Place the final cake layer on top. An hour before serving, spread the whole cake with the remaining Ricotta cheese mixture. Decorate with the remaining nuts and shredded lemon rind. Serve chilled.

special occasion.