Venetian Style Ricotta and Sultana Pie
A very old recipe from Venice, Italy, a delicious cheesecake with raisins
unbleached all-purpose flour
previously soaked in warm water and then drained
Place the flour, 100 gr of sugar, the butter and 2 yolks in a bowl.
Mix thoroughly until the dough is nice, soft and malleable (you might need to add a little cold water). Cover with cling film and place in the fridge for 30 minutes.
In another bowl mix the ricotta cheese with the remaining sugar, 3 egg yolks and a teaspoon of cinnamon.
Add the grated rind of the lemon, the raisins (or the raisins-pinenuts-candied peel.
Then slowly add two egg whites (previously firmly beaten to form peaks).
Now take the dough from the fridge, divide it in two parts.
Roll one to the size of your pie dish and lay it at the bottom of the pie dish(previously covered with oven-proof paper) and bring up the sides of the pastry.
Pour the mixture onto the pie dish.
Roll out the second part of the dough and place on top. Make sure to seal the borders of the pastry so the filling will not come out during cooking.
Cook in a pre-heated oven at 220o degrees/ gas mark 6 for about 30 to 35 minutes or until pastry is golden and firm to the touch.
Remove from the oven, leave to cool and before serving sprinkle with some icing sugar.