Torta con Ricotta

INGREDIENTS:

100g butter

200g flour

1/2 tsp baking powder

4 eggs

120g icing sugar

1 tablespoon vanilla extract

250g ricotta

1 tsp cardamom

1 tsp orange extract

1/2 cup fried, candied orange peel 

1. Prepare 23cm springform, cover it with baking paper. Preheat the oven to 170°C. Melt the butter and cool.
2. Sift flour into one bowl and mix with baking powder and cardamom. Insert eggs into a second bowl, add a pinch of salt, icing sugar, vanilla extract, orange extract and beat with a mixer until light and fluffy.
3. Put down 1/3 of the whipped mass and mix it briefly at low-speed mixer with ricotta and 2 teaspoons of flour.
4. To the remaining whipped mass, add a mixture of flour, baking powder, cardamom, melted butter and fried orange peel. Mix at a minimum speed of the mixer to a uniform mass.
5. Put into a prepared springform, put a ricotta spoon on top and spread it on top of the dough. Bake for about 45 minutes. 

Bon Apetit!