softened butter and bread crumbs for the

pan

Cooking Instructions

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.

A family favorite cake during the holidays. It is popular in southern Italy during at

Christmas. Very fine bread crumbs are recommended when lining the pan.