30 gr Butter
700 gr Fresh ricotta
90 gr Sugar
40 gr White flour
Sieve the ricotta and place in a large bowl. Add the egg yolks, sugar, and a handful of flour, the finely chopped candied orange and some grated lemon zest; mix well.
Whisk the egg whites until stiff and fold gently into the ricotta.
Butter a non-stick pudding mold and fill no more than half full with the mixture. Place in the oven.
When cooked, sprinkle with sugar and powdered cinnamon.