is one of the recipes that has been provided by
from Italy. Carmelita is involved in running cooking
holidays in Italy and it is well worth visiting
her website - www.cookitaly.com.
g of fresh ricotta
80g of ground almonds
125 g sugar
60 g raisins
4 egg yolks
grated peel of an organic lemon
60g of candied citrus peel
the oven to 170º.
the ricotta through a potato ricer into a large
bowl. Do this twice, to make it light and fluffy.
stir in all the other ingredients, then pour
into a water tight buttered and floured baking
for about 30 minutes until the mixture is firm
and cake like
from the baking tin when cool, decorate with
sprigs of mint, slices of halved lemons, fresh
strawberries or whatever else is pretty and
decorating with powdered sugar do this only
just before serving, as otherwise it gets damp
is also delicious uncooked, just spooned into
pretty glass bowls, refrigerated briefly, and
sprinkled with vanilla sugar!
either case, a glass of Vin Santo goes nicely