Method

• 1.
  For the candied cumquats, place cumquats in a large saucepan and cover with cold water. Bring to the boil over medium heat, then strain. Return cumquats to pan and, using a fork, gently squash half the cumquats to release their juice. Add sugar and 1/3 cup (80ml) water.
• 2.
  Place over medium-low heat and cook, stirring occasionally, until sugar has dissolved. Increase heat and gently simmer for 30 minutes or until cumquats become glossy and transparent around edges. Remove from heat and place cumquats and syrup in a 750ml sterilised jar. Secure lid. Cool completely at room temperature (see note).
• 3.
  For the shortbread, place butter, vanilla seeds and sugar in a stand mixer fitted with the paddle attachment and beat until pale and fluffy. Add flour, yolks, cardamom and a pinch of fine salt. Mix on low speed for 2 minutes or until a dough forms. Shape into a 20cm disc, enclose in plastic wrap and place in the fridge for 30 minutes to rest.
• 4.
  Line 3 baking trays with baking paper. Roll pastry out between 2 sheets of lightly floured baking paper to just under 1cm thick. Using a pastry cutter, cut 7.5cm rounds, re-rolling scraps to make 16 biscuits. Place on prepared trays, leaving a 3cm gap between each. Chill for 20 minutes.
• 5.
  Preheat oven to 180°C/160°C fan-forced. Bake shortbread for 20 minutes or until light golden. Cool on trays, then dust with icing sugar. For the sweetened ricotta, stir ricotta to soften, then set aside. Whip cream and sugar in a bowl to soft peaks, then fold through the ricotta until just combined. Chill until required.
• 6.
  Slice a few cumquats, and remove and discard any seeds. Spoon a dollop of sweetened ricotta onto one shortbread. Top with a few cumquat slices.
• 7.
  Sandwich with a second shortbread. Repeat with remaining shortbread, ricotta and sliced cumquats. Serve.