1 Set the oven to 180°c/gas 6.
2 Put all the ingredients in a large mixing bowl. Mix well.
3 Lightly oil a round 20cm x 6cm (high) spring sided or loose bottomed cake tin. Pour the mixture in and tamper down to remove air bubbles.
4 Baking time will depend on the size and depth of your tin. Bake in the centre of the oven for 40 to 60 minutes until the ricotta is firm yet soft. If not browned, put under a hot grill until it reaches a rich brown colour.
5 Serve with roasted couscous and my Mediterranean courgettes.
* our Epices du Chef 'Sea Salt Italian Style' is really good for this dish.