Blend all ingredients for the dough. Do not use extra liquid, but knead very well.
Bring the dough to a baking pan and prick tiny holes with a fork. Bake blind for 10 - 15 minutes on 180ºC.
Filling
Rasp the skin of an orange.
Whisk the eggs and sugar until foamy.
Blend with the ricotta, orange zestes and juice and almond powder.
Finally add a little rose water and lemon balm.
Seave the flour and baking powder in a bowl. Blend carefully with the ricotta mixture. Bring the filling on top of the bottom.
Bake on 180ºC for another 20 - 25 minutes until the mixture is done and brown.