Italian Easter Pie

• Serves 6 *

• 3/4 cup butter, softened *

• 3/4 cup caster sugar *

• 3 lemons, zest only *

• 1 tsp vanilla extract *

• 3 large eggs, separated *

• 1 cup ricotta cheese *

• 1/2 cup flour *

• 2 tsp baking powder *

• pinch salt *

• *

Preheat oven to 180C. Lightly grease and flour an 18-29cm spring-form pan. Beat the butter and sugar with a hand mixer until light and fluffy. Add the lemon zest, extract, egg yolks and ricotta and beat until smooth. Mix together the flour, baking powder and salt, and beat into the butter mixture until just combined. Wash your beaters well, then beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter then spoon the batter into the prepared tin. Bake for about 25 minutes, or until a cake tester stuck into the centre comes out clean. Allow to cool to room temperature before serving.