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1
Preheat the oven to 375 degrees F. In a small bowl, combine the confectioners' sugar with a pinch of cinnamon and set aside.
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2
Grease and flour a 2-quart Bundt pudding mold and set aside.
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3
In a medium-sized bowl, combine the ricotta with the remaining cinnamon and add the 2 eggs, 3 yolks, flour, sugar, candied orange zest, brandy and lemon zest.
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4
Mix well to combine.
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5
Fold in the egg whites.
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6
Turn the mixture into the pudding mold, filling it to 2/3 capacity, and bake in the oven for 30 minutes.
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7
Turn off the heat and leave to rest in the oven 6 minutes.
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8
Remove from the oven, turn out onto a serving dish and serve immediately, dusted with the confectioners' sugar and cinnamon mixture.
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9
In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved.
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10
Remove from heat.
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11
In a large saucepan, combine the zest and enough cold water to cover and bring to a boil.
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12
Remove the zest, rinse with cold water and repeat the process 2 more times.
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13
Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest.
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14
Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.
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15
Remove from heat and cool.
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16
Drain the syrup and lay the zest out on a cooling rack.
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17
Toss in sugar and store in an airtight container.
