Italian ricotta cake (Torta di ricotta)

1. Preheat the oven to 170 °C; butter a 22 cm springform tin and line the base with baking paper.

2. Soak the raisins in lukewarm water for 10 minutes, then drain and pat dry.

3. Press the ricotta through a sieve so it's completely smooth, then beat it creamy with the sugar and grated lemon zest.

4. Add the eggs one at a time, mixing well after each, then sift in the starch and stir in the raisins.

5. Pour into the tin, level it and bake for 50-55 minutes until the top is golden and the centre has set (it may wobble slightly).

6. Let it cool in the switched-off oven with the door ajar (so it doesn't sink or crack), then chill and dust with icing sugar before serving.

Tip: An Easter cake from Rome and the south of Italy, light without flour and naturally gluten-free; instead of raisins you can use candied orange peel or chocolate chips, and it keeps for 3 days in the fridge.