Citrus, pistachio and ricotta torte is the perfect spring pudding for the final flourish to your dinner party. Wonderfully zesty and light, it is the perfect pud to herald the arrival of spring, as the warming pies and crumbles are set aside for another year.

For a failsafe pud to have after Sunday lunch, try our fruit and almond tart recipe. Use any fruit you have to hand, even if it is slightly squishy, or frozen fruit will work just as well. And don’t forget about the bright forests of rhubarb which are so abundant at the moment. Make rhubarb fool for a delicious and seasonal sweet fix.

CITRUS, PISTACHIO AND RICOTTA TORTE

Zesty and light, this citrus, pistachio and ricotta torte makes a great spring pudding.

Serves 12

• 120g softened salted butter plus a little for greasing
• 2 tbs desiccated coconut
• 200g caster sugar
• 2 lemons
• 2 limes
• 1 tsp vanilla extract
• 4 eggs, separated
• 250g ricotta
• 200g ground almonds
• 50g ground pistachios
• Icing sugar for dusting

To make this citrus, pistachio and ricotta torte, first preheat the oven to 180°C/350°F/Gas Mark 4.

Line the base of a 9in loose-bottomed cake tin with baking paper then grease both tin and paper. Scatter on the coconut and swill around so the bottom and sides are lightly coated.

In a bowl beat the butter and 150g of the sugar till light and fluffy. Add all the citrus zest and the juice of 1 lemon and 1 lime.

Add the vanilla, egg yolks, ricotta, almonds and pistachios and beat until just mixed.

In another bowl whisk the egg whites with the rest of the sugar to form soft peaks then fold into the ricotta batter in three stages.

Gently scrape into the cake tin and bake on the middle shelf for 1 hour 15 minutes – it should have a very slight wobble. Remove from the oven and leave to cool completely before turning out and dusting with icing sugar.