Ricotta Cake

Preheat oven to 200ºC (very low)

Grease and dust a 20cm diameter and 7cm height springform pan with butter and wheat flour. Reserve

Prepare the dough: sift the ricotta through a medium bowl over a fine-mesh sieve

Add sugar, wheat flour, and mix until homogenous with a wooden spoon

Add eggs one at a time, mixing delicately after each addition

Add cinnamon, orange zest, vanilla extract, and salt; mix well

Place the dough in the prepared pan and smooth the top to eliminate air bubbles

Bake in the preheated oven until the crust is golden brown and almost firm in the center (test by inserting a toothpick 2.5cm from the center; it should come out clean, about 45 minutes)

Let cool completely (the cake will slightly shrink)

Prepare the topping: In a small saucepan, mix together the raspberry jam and water over medium heat, stirring occasionally, until the jam dissolves (about 4 minutes)

Let cool

Spread the topping over the cooled cake

Cover with plastic wrap and refrigerate for about 1 hour

Unmold onto a plate and serve

186 calories per slice