If you ask any one of the Delle Donne siblings about their food memories from growing up, this cake inevitably features. Iolanda would bake it for any and all occasions. It was such a crowd pleaser that guests would start requesting it. Even though it is a treasured family recipe, Iolanda was never selfish with it. She would gladly tell people how to make it. She, herself, however, never wrote it down.
This cake is perfect as a light dessert, or a tea-time treat. As long as you share it with someone you care for.  It’s quick to make, and the perfect way to bring Italian hospitality into your life, the Iolanda way.

1. Pre-heat the oven to 180 degrees Celcius.
2. Prepare a springform pan, greasing the sides well and lining the bottom with baking paper.
3. Separate the eggs, keeping two of the whites to the side (you can freeze it to use at another time).
4. Mix the ricotta, egg yolks, sugar, flour, cake mix fruit, vanilla essence and salt together.
5. Mix in the rind.
6. Beat the egg whites until stiff and gently fold into the cheese mixture just before baking.
7. Bake at 170 degrees Celcius for 50 minutes to an hour.
8. Leave to cool slightly before removing the form the pan.

Dust with powdered sugar and enjoy!

Keep an eye on the cake during the last couple of minutes. You don’t want the top and sides to burn.
Enjoy warm or cold.