Place sultanas in a bowl with the marsala and soak for at least 2 hours, preferably overnight. Drain sultanas, reserving 1 tablespoon of marsala and put to one side while you prep the other ingredients.

Cut out a 20cm circle and use to line the base of a greased 20 cm cake pan. Cut the remaining pastry into wide even strips, the width 1cm less than the height of the pan. and use to line side of pan, pressing edges and base to seal. Refrigerate for 30 minutes.

Preheat oven to 160°C.

In a stand mixer, beat quark and ricotta until just smooth. Add sugar and beat to combine. Add eggs, one at a time, beating well after each addition. Add vanilla, orange zest, reserved marsala, 2 tablespoons flour and beat until combined. Toss the sultanas in the 3rd tablespoon of flour and fold through the mixture.

Pour the mixture into the pastry lined cake pan and bake in the centre of the oven for 1 hour or until just set. Turn off oven and keep the cake in the oven and allow cake to cool completely with the door held slightly ajar.

Remove from oven and refrigerate for at least 5 hours or overnight until cold.

Dust cake with icing sugar, to serve.