Anna del Conte's torta di ricotta recipe 120g (4½oz) sultanas 300g (10½oz) caster sugar 120g (4½oz) unsalted butter, at room temperature 4 large eggs, at room temperature grated zest of 1 organic lemon 6 tbsp potato ﬂour 1 tbsp baking powder ½ tsp sea salt 1kg (2lb 4oz) fresh ricotta unsalted butter icing sugar, to decorate Soak the sultanas in hot water for 15 minutes. Reserve 1 tbsp of the caster sugar. Beat the butter with the rest until pale and creamy and add the eggs, one at a time. When they are incorporated, mix in the lemon zest, potato ﬂour, baking powder and salt. Heat the oven to 180°C/350°F/gas mark 4. Press the ricotta through the small-hole disc of a food mill, or a sieve, on to the other ingredients. Do not use a food processor as this will not aerate the ricotta. Fold the ricotta thoroughly into the mixture. Drain the sultanas, pat them dry and fold into the mix. Butter a 25cm (10in) spring-form cake tin and sprinkle with the reserved sugar to coat the bottom and sides. Spoon the ricotta mixture into the tin and bake for one to one and a quarter hours or until the cake is done (it will shrink slightly). Leave to cool in the tin. Unmould the cake when cold and place on a ﬂat serving dish. Sprinkle with plenty of sifted icing sugar just before serving. Recipe taken from Italian Kitchen, by Anna Del Conte, published by Square Peg at £20