Italian ricotta cake

Sieve flour, icing sugar, baking powder and salt into bowl of food processor. Add chopped cold butter and pulse to form "breadcrumbs". With motor running, add egg and process until dough forms a ball.

Remove from processor and separate 1/3 of the dough: flatten to a disc and wrap in cling wrap. Flatten remaining dough and also wrap in cling wrap. Refrigerate the 2 discs for 30 minutes.

Preheat oven to 220°C (200°C fan-forced).

Whip cream cheese and ricotta in bowl of electric mixer using whisk attachment for a few minutes until smooth. Incorporate egg yolks one at a time, alternating with 3/4 cup sugar a little at a time. Add amaretto and vanilla: whisk well to combine. Add flour and cinnamon and whisk to combine.

In separate bowl, lightly whip eggwhites with handheld beaters, then and 1/4 cup of sugar a little at a time. Whip until thick and glossy.

Whip cream in a separate bowl to firm peaks. Fold cream through cheese mixture until almost combined. Gently fold eggwhites through cheese mixture.

锡线基地与烘焙纸。闲逛htly flour a flat, cool surface and, using floured rolling pin, roll larger disc of pastry out to 2.5mm thick.

Roll pastry onto rolling pin, brush off excess flour and lay floured side up into tin. Press into base and sides of tin so that pastry comes right to top of tin. Fill with cheese mixture.

Roll remaining pastry on a floured surface so that it's large enough to overlap top of tin by 1cm. Brush of excess flour and lay on top of cheese filling. Press against sides to seal pastry together.

Trim excess pastry with small knife and roll inwards, away from edge of tin. Bake for 10 minutes, then reduce temperature to 180°C (160°C fan-forced) for about 50 minutes until lightly golden. Turn off oven and allow cake to sit for 1 hour. Removing from oven and let cool to room temperature.

Invert cake onto serving platter so that top is now base; refrigerate until cold.

Dust with icing sugar and slice to serve.