for 12 pieces

Batter

100 g	butter, soft
100 g	sugar
2 parcel	vanilla sugar
¼ tsp	salt
3	egg yolks
250 g	ricotta
1	organic orange, grated zest and the juice
1	organic lemon, grated zest and the juice
100 g	durum wheat semolina
150 g	ground almonds
1 tsp	ground cardamom
1 ½ tsp	baking powder

Beaten egg whites

3	egg whites
1 pinch	salt
20 g	sugar

Decorate

	icing sugar, to dust
1	organic orange, use grated zest
1	organic lemon, use grated zest

How it's done

Batter

Place the butter in a bowl. Add the sugar, vanilla sugar and salt, mix using the whisk on a mixer. Whisk in the egg yolks and continue to beat until the mixture becomes lighter in colour. Mix in the ricotta, orange zest, orange juice, lemon zest and lemon juice. Combine the semolina, almonds, cardamom and baking powder, mix in.

Beaten egg whites

Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites into the cake batter using a spatula, transfer to the prepared tin.

Bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

Decorate

Dust the cake with icing sugar, sprinkle with the orange zest and lemon zest.

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