8 oz ricotta
2 oz sugar
3 oz honey
100ml fresh cream
fig sauce, butter
Put the flour on a rolling-pin, add the butter cut into pieces, a pinch of salt, the sugar and three spoons of cold water. Mix the ingredients and with the obtained dough make a ball.
Cover a mould (dimensions about 22 cm) with the dough.
Knead the ricotta with the honey, add the grated lemon peel, the beaten eggs and the cream.
Pour the mixture in a cake tin and level it on the surface.
Put the mould in the hot oven and cook for about 45 minutes. Let cool and spread with fig sauce