Torta di Ricotta

• 2 cups self-raising flour
• 1 cup plain flour
• 2 eggs
• 100g butter (melted)
• 3 tbsp milk
• 1/2 cup sugar
• 2 tsps vanilla
• 750g fresh ricotta
• 1/3 cup caster sugar (to taste)
• 1 tbsp cinnammon
• 2 eggs

Place flours in bowl. Add lightly beaten eggs, butter, milk, sugar and vanilla. Mix lightly until all ingredients combined. Turn onto lightly floured surface. Knead gently. Roll out pastry to make a base (approx. 3cm thick. Place onto greased/paper-lined baking tray.

Ricotta topping
Place ricotta, lightly-beaten eggs,sugar and cinnamon in a bowl.

Mix gently until all ingredients combined. Place ricotta over base Sprinkle with extra cinnamon/chocolate.

Bake at 150C for approx. 20minutes. Remove from oven, cover with foil /baking paper. Bake further 15 minutes.

Buon appetito!

Serve with an espresso!