Ingredients

Method

Preheat the oven to 180ºC / 350ºF

Butter and line the base of a 20cm spring release tin.

In a large mixing bowl beat the butter and sugar until pale and creamy.

Beat the eggs and add them little by little and mix in the zest and juice of the orange and lemon.

Sieve the flour, pinch of salt and baking powder together and fold into the cake mix.

Press the ricotta through a sieve directly into the cake mixing bowl, then fold the cheese in carefully.

Transfer the mixture to the prepared tin and level off the surface with the back of a spoon.

Cook in the centre of the oven for about 1 hour until lightly golden and just firm to the touch.

Leave the cake to cool in the tin then carefully turn onto a plate.

Dust with icing sugar.