300g plain flour

80g caster sugar

1 tsp baking powder

150g butter

Zest of 1 lemon

1 egg

Filling:

500g ricotta

150g caster sugar

1 small orange, zest and 2 tbsp juice

1 lemon, zest and 2 tbsp juice

2 tsp vanilla sugar, or seeds of 1 vanilla pod

Pinch of ground sweet cinnamon

2 eggs

For the pastry, melt the butter with the sugar and the lemon zest. Add all the dry ingredients in a bowl and mix well with the melted butter and sugar. Add the egg and knead it all gently together. Leave in the fridge to cool.

For the filling add all the ingredients in a bowl, apart from the eggs, and mix well with a spoon. Add the eggs and use a mix master to make it very smooth. Butter a 20-22cm round baking dish and sprinkle with flour. Press ca. 2/3 of the pastry at the base of the tin and up to roughly 6-7 cm up the sides. Make sure the pastry is evenly spread out. Pour the ricotta filling (which will be quite thin) into the pastry case. Take the last 1/3 of pastry and roll it into a circle. Place it on top of the ricotta filling and bake at 180 degrees Celsius for 40-50 minutes. Cool down completely and serve with a sprinkle of icing sugar. The cake is even better the day after, when the filling has set and is creamier.