½ lemon, zest only
½ orange, zest only
125ml/4½fl oz orange flower water (available from large supermarkets and specialist Middle Eastern delicatessens)
300g/10oz plain flour
150g/5oz candied peel, finely chopped
225g/8oz caster sugar
150g/5oz caster sugar
1 tsp ground cinnamon
icing sugar, for dusting
2 tsp vanilla sugar (make your own by adding a vanilla pod to a pot of sugar, leave for 1-2 days for the flavour to develop)
butter, for greasing
150g/5oz butter or lard
4 large free-range eggs, separated
3 large free-range egg yolks
500ml/1 pint milk (if you are soaking the whole wheat)
300g/10oz ricotta cheese