Loosely adapted from Elisabeth David's Italian volume (where she sometimes gets it right, and sometimes ...let's face it...falls a little short of the mark). I seem to be on a ricotta kick at the moment - I don't know why; perhaps the onset of the truly hot weather invites light eating, and ricotta functions so well as a vehicle for interesting flavours and textures, but without imposing itself very much in the process. In any event, I find myself regularly these days turning out ricotta and spinach gnocchi (which I love), or else torta di ricotta, with its excellent flavours of mint and basil...And, of course, this.
Ingredients:
420g ricotta; 50g ground almonds; 3 medium eggs; 55g diced candied peel (mixed...orange, lemon, apricot, pretty much whatever is available); 55g sultanas; grated zest of a lemon; 112g sugar (or equal quantity-by-volume sucralose); half tsp each of orange flower water and vanilla essence (and almond essence, if your ground almonds are of only middling quality).
Method:
There is almost no method to making this, so as recipes go, it's a bit of a frost.
1. Heat the oven to 180 degrees C. Grease a 20cm false bottomed tin, and line the base with greaseproof paper.
2.Mix all of the ingredients together in a large bowl, with the aid of a hand whisk - don't overmix, just enough so that everything is properly mixed in, and holds together.
3. Pour the mixture into the prepared tin, and bake for 45-50 minutes (until the top has started to brown nicely). Let it cool in the tin for twenty minutes or so before you un-mould it, and place it on serving dish ,
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