Ricotta Cake

Ingredients

• g ricotta
• g sugar
• g sweet almonds
• bitter almonds
• whole eggs
• egg yolks
• vanilla
• pasta matta (plain pastry base)

Instructions

1. Prepare as for the ricotta pudding (No. 663), sieving the almonds after pounding with an egg white.
2. Line a lard-greased pan with pasta matta (No. 153) and pour in the mixture about a finger and a half deep.
3. Bake pale between two fires or in the oven under a buttered paper; when cold, cut into lozenges (serves 12+).