Sicilian Ricotta Cake

Ingredients

• 3 tbsp orange marmalade
• flour (for dusting surface)
• butter (for pan)
• 200 g Flour
• 100 g Ground Almonds
• 100 g sugar
• 1 pinch salt
• 1 egg
• 180 g butter
• 225 g peeled almonds
• 125 g sugar
• 400 g ricotta
• 1 tsp lemon zest
• 3 eggs

Instructions

1. 1.

   Mix the flour with the almonds, sugar and salt for the base, sift onto a floured surface, press a well in the middle, crack the egg into it and spread butter crumbs around the well. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 160 °C fan.

3. 3.

   For the filling, finely grind the almonds with sugar in a food processor and mix with the ricotta, zest and eggs.

4. 4.

   Roll two-thirds of the dough on a lightly floured surface slightly larger than the pan, line a buttered tart tin. Raise a rim and spread marmalade over the base. Spread the ricotta mixture on top. Roll out the remaining dough thinly, cut into 1 cm strips and lay them in a criss‑cross pattern over the surface.

5. 5.

   Bake in the preheated oven for about 50 minutes until golden brown. Remove from the oven, let cool, release from the pan and serve in slices.