50 minutes

Flour, 2 ½ cups
Butter, 4,2 oz
Eggs, 3
Caster sugar, 5,3 oz
Icing sugar, 3 tbsp + extra to sprinkle
Salt, a pinch
Orange organic or unwaxed, 1
Lemon zest organic or unwaxed, 1 lemon
Ricotta cheese, 17, 6 oz
Vanilla essence, 1 tsp
Candied orange rind (optional)


Prepare the pastry by putting the flour in a heap on your worktop. Make a hole in the middle and add one egg, salt, the butter cut into cubes and icing sugar.
Quickly incorporate the ingredients with your hands and form a ball. Wrap it in cling film and put it in the fridge for 30 minutes.
With a rolling pin flatten the dough 0,2 inch thick, then lay it in a greased round mould. I have used a mould of 7,8 inch diameter. Prick the base with a fork.
In a bowl (or in a processor) mix the ricotta, zest and juice of the orange, zest of the lemon, sugar, vanilla essence, the 2 remaining eggs to make a creamy mixture.
Pour it into the mould on the pastry and bake at 374F for 40 minutes. If the filling is still too soft leave it into the turned off oven for a little longer, with the door ajar.
Sprinkle with icing sugar and, if you wish, decorate with candied orange zest.

Thanks to: My Little Italian Kitchen