Ingredients for a 28 cm diameter, springform cake tin For the base:150 g rice flour rice flour50 g buckwheat flour20 g cocoa powder150 g butter120 g cane sugar1 eggs1 untreated orange *** For the filling:400 g ricotta cheese2 eggs50 g cane sugar1 glass of orange marmalade1 pinch of salt
To prepare the pastry base: in a bowl, mix the softened butter (taken out of the fridge at least 20 minutes before) with the sugar; add the egg, stir and then tip in the two kinds of flour, sieved together with the cocoa, and the grated peel of the orange. Beat with a whisk or a wooden spoon until the mixture is soft and smooth. Tip it into the cake tin, lined with greaseproof paper, and use a spatula to spread it out so that it covers the bottom and sides. Put the tin in the fridge to chill and in the meanwhile prepare the filling: pass the ricotta through a sieve and then mix it with 1 tablespoon of orange marmalade, the sugar and the egg yolks. Beat the egg whites with a pinch of salt until they form stiff peaks, then fold them into the rest of the mixture stirring delicately from bottom to top. Take the cake tin out of the fridge, pour the ricotta cream on top of the base and level it. Bake in a preheated oven, at 180 °C, for approximately 45 minutes. When it’s cooked, leave the tart to cool down completely; then release the base and remove the outer ring. Cover the surface of the tart with the remaining orange marmalade.
With the same cream you can make soft mini desserts: prepare the ricotta cream as described in the recipe above, pour it into single-portion ramekins and put them in a preheated oven, at 180 °C, for 25 minutes. When they’re cooked, take them out of the oven and leave to cool completely. Turn them upside-down to get the mini desserts out and decorate with orange marmalade.