7 egg whites
1 1/2 lbs. Ricotta cheese
2 egg yolks
1 c. sugar
Juice of 1/2 orange
1 tbsp. anisette liqueur
1 tsp. orange peel
1 tsp. baking powder
Confectioners sugar for sprinkling

Preheat oven to 350 degrees. Beat egg whites until stiff and set aside. Mix Ricotta cheese with egg yolks, sugar, orange juice, vanilla, anisette, orange peel and baking powder. Fold in egg whites.

Pour into greased and floured 8-inch springform pan. Bake in oven for 50 minutes to 1 hour. Check with cake tester or toothpick inserted in center of cake. When cooling, a little liquid may ooze out. Sprinkle with confectioners sugar. Serve 8-12.