Torta Diricotta Classico

--Dough:--

1 1/4 cup sifted flour
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. lemon peel, grated
1/2 cup sweet butter
1 egg yolk
2 Tbsp. Ligvore Galliano

Mix flour, sugar, salt, and lemon peel in a bowl. Cut in butter until
mixture resembles coarse meal. Mix in egg yolk and Galliano until pastry
is
blended. Press pastry over bottom and up sides (1 3/4 inches) of 9-inch
spring form pan. Bake in a preheated oven at 350 degrees for 15 minutes,
until dry, but not browned.

--Filling:--

30 oz. Ricotta or mild, creamed
cottage cheese
4 eggs
1/2 cup sugar
1/4 cup flour
1/4 cup Ligvore Galliano
2 Tbsp. golden raisins
2 Tbsp. finely chopped candied orange or lemon peel

If using cottage cheese, put through a fine sieve. Blend cheese, eggs,
sugar, and flour in a bowl. Stir in Galliano, raisins and peel. Pour
cheese filling into crust in pan. Bake in preheated oven at 325 degrees
for 1 hour or until golden brown. Release cake from springform pan and
cool on a rack. Makes a 9-inch cake.


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