1 lb Ricotta cheese
1/3 c Raisins
2 tb Dark rum
3 Eggs; seperated
1/2 c Sugar
1 pn Salt
1 Lemon; Zest of
1 Orange; Zest of
1/3 c Pine nuts
Softened butter and bread
-crumbs for the
; pan
Drain the ricotta overnight in a cheesecloth lined sieve.
Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg
yolks with the sugar until pale yellow. Add the drained ricotta, salt, and
citrus zests, and blend thoroughly. Add the pine nuts and the raisins and
rum, blending well.
Beat the egg whites until they form stiff peaks and fold them into the cake
mixture.
Brush a 6-inch springform pan with softened butter, coat the inner surfaces
with bread crumbs, and shake out the excess.
Pour the cake mixture into the prepared pan, bake 30 minutes, and cool
before serving.
Yields
1 servings