55 minutes

For the pastry:
self-raising flour, 2 cups
sugar, 7 tbsp
butter, 5 tbsp
egg, 1
a pinch of salt
the zest of one lemon

For the filling:
ricotta cheese, 8,8 oz
eggs, 2
amaretti biscuits, 3,5 oz
cornflour, 0,8 oz
sugar, 5 tbsp
milk, 3-4 tbsp
icing sugar for dusting


Put flour, lemon zest, egg, salt and sugar on your working surface. Use a fork to mix up all the ingredients. Add diced butter and quickly shape the dough into a ball. If sticky put it in the fridge for 15 minutes, then flatten with a rolling pin. Now lay it on a round baking tray putting aside a small quantity of pastry for decorating. In a bowl put eggs, sugar, ricotta, cornflour and crushed amaretti. Mix well then add milk; you will need to make a semi-runny mixture. Add extra milk if you think the mixture is too dry; then pour it over the cake.
With a pastry cutter make some long stripes with the pastry left then lay them over the cake and decorate. Bake for 25-30 minutes at 356°F. Let it cool down, dust with a little of icing sugar.

Thanks to: My Little Italian Kitchen