This ricotta cake (soffione) is made at Easter in the region of Abruzzo, Italy. It is impressive looking and easy to put together. As it bakes the filling rises to the top and is visible through the openings in the dough.

Dough:

2 eggs

1/3 cup sugar

¼ cup sunflower or vegetable oil

2 cups unbleached all- purpose flour

¼ teaspoon salt

2 tablespoons milk (or more if dough seems dry)

Filling

4 eggs, separated.

2 cups well drained whole milk ricotta cheese

2/3 cup sugar

1 tablespoon vanilla extract

Grated zest of 1 large orange

1 tablespoon flour

Butter and flour a 9 ½ x 2-1/2-inch cake ring mold. Set aside

To make the dough

In a stand mixer beat the eggs with the sugar and oil until well mixed. Add flour and salt and mix until a dough forms. If too dry, add a little milk. Wrap and refrigerate dough for 30 minutes.

For the filling

In a bowl, mix egg yolks with ricotta, sugar, vanilla, zest and flour.

Separately whip whites to soft peaks and fold into ricotta set aside.

Roll out the dough into an 18- to 20-inch diameter to fit the ring mold and line the pan, letting the excess dough hang over the edges of the pan. Add filling and fold the overhanging dough over the filling. Cut a small x in the dough in the center tube and fold in the edges of the dough towards the center.

Bake 375F for 50 minutes to 1 hour or until nicely browned, when cool unmold and dust with confectioners’ sugar. Cut into wedges to serve. Serves 8 to 10

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