For 8 people
Preheat the oven 180˚

• 500 gr full cream ricotta
• 50 gr polenta
• 100 gr raw caster sugar
• 6 organic eggs
• 200 gr sultanas
• grated zest and juice of 1 organic lemon and 1 organic mandarin
• 150 gr almonds, roasted
• a pinch of salt

• process the almonds in your food processor, until you have a consistency of coarse breadcrumbs
• butter a 23 cm spring form

• pour 2 tablespoons of the almond crumbs into the tin
• shake around to cover the bottom and side of the tin
• mix the sultans with the juice and zest of the lemon and mandarin
• beat the eggs with the sugar until light and frothy
• mix the ricotta, sultanas, polenta, salt and the rest of the almonds in with the egg and sugar mixture

• pour the mixture into the tin

• bake for about 45 minutes. (Do not worry if the mixture looks quite liquid, it will firm up during cooking)