Butter, for oiling the pan
1 3/4 cups fresh ricotta
2/3 cup granulated sugar
1/2 cup candied grated orange zest
1/2 cup anise-flavored liqueur (recommended: Sambuca)
1/2 orange, zested
4 tablespoons amaro (recommended: Fernet Branca)
3 eggs, separated

Cooking Recipe:

Preheat the oven to 300 degrees F.

Lightly butter a 9-inch cake pan (preferably a spring form pan).

In a large mixing bowl, mix or combine the ricotta, sugar, candied orange zest, liqueur, orange zest, amaro and 3 egg yolks. Using a wooden spoon, mix until homogenous. Add the egg whites 1 by 1, mixing after each addition.

Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 30 minutes. Serve hot, room temperature or cold.