Lucy Ferigno's Ricotta Cake

• 1 1/4 pounds fresh whole-milk ricotta
• pinch of salt
• 1 tablespoon flour
• 4 tablespoons sugar
• 4 large eggs, separated
• 1 teaspoon freshly grated orange rind
• 1 tablespoon candied orange peel
• 2 tablespoons confectioner's sugar
• 1 teaspoon powdered cinnamon

1. Place ricotta in a fine-mesh sieve and set aside to drain for approximately one hour.
2. Preheat oven to 375 degrees.
3. In a large bowl, mix together drained ricotta, salt, flour, sugar, egg yolks and orange rind.
4. Beat well for approximately five minutes until mixture is thick.
5. Add candied peel and mix well with a wooden spoon to distribute pieces throughout mixture.
6. In a separate bowl, beat egg whites until stiff.
7. Fold gently but thoroughly into egg yolk mixture.
8. Butter and flour a deep, round, springform cake pan, 8 1/2 to 9 inches in diameter.
9. Pour batter into pan - it should not be more than half full.
10. Place in oven and bake for 40 to 45 minutes, or until middle is firm to the touch and cake is lightly golden brown on top.
11. Remove from oven and set aside to cool.
12. As the cake cools, it will shrink somewhat.
13. When cool, remove sides of pan and gently transfer cake to a serving dish.
14. Sift confectioner's sugar and cinnamon, mixed together, over the top.

wholemilk ricotta, salt, flour, sugar, eggs, freshly grated orange rind, candied orange peel, sugar, powdered cinnamon

Taken from cooking.nytimes.com/recipes/3032 (may not work)