In a large bowl, use a fork to beat the eggs with the sugar, grated lemon peel and a pinch of salt. Heat the milk slightly, without bringing it to the boil, put the butter into it to melt and, when this mixture has cooled down, add it to the beaten eggs and sugar, together with the olive oil and Vin Santo. Now add the raisins (previously soaked for 15 minutes, dried and lightly floured), the pine nuts and, lastly, the baking powder (sifted through a tea strainer), stirring everything together thoroughly. Pour the mixture into a ring cake tin, approximately 26 cm in diameter, well greased all over with butter, and tap the tin gently to level the surface. Put it in a preheated oven, at 150 °C, for roughly 40 minutes (if, during this time, the surface should begin to brown too much, cover it with kitchen foil until cooked). Take care not to open the oven during the first 15 minutes, otherwise your cake won’t rise well; if you should need to open it, close it again quickly. When cooked, take it out of the oven and leave to cool down. To prepare the ricotta cream: press the ricotta through a sieve into a bowl, add the honey and icing sugar and mix everything together well with a whisk. Serve the cake with a large spoonful of the ricotta cream, with the addition – if you like – of a sprinkling of cinnamon.

This ring cake is delicious either warm or cold (it keeps well for 2-3 days) at the end of a meal, as well as being excellent for breakfast. It can also be served, according to taste, with pastry cream or some melted dark chocolate. If you prepare it for children don’t use Vin Santo (increase the quantity of milk instead) and, maybe, avoid the raisins too (little ones often don’t like them).