450 gr (1 lb - 15,9 oz )RICOTTA
200 gr (0,44 lb - 7 oz) all-purpose FLOUR
200 gr (0,44 lb - 7 oz) SUGAR
120 (0,27 lb - 4,23 oz) RAISINS
4 EGGS separated
Zest from 1 Organic LEMON
1 teasp. BAKING POWDER
4-5 Sp. RUM
Pinch of SALT
1 - Put the raisins in a cup with the rum and soak approx. 15 minutes.
2 - Combine ricotta with sugar and salt in a bowl and cream it.
3 - Fold the yolks in, one at a time, to the cream.
4 - Add the grated lemon zest,
5 - the raisins with rum and the flour mixed with baked powder.
6 - Beat the whites with a few lemon juice drops till soft an fluffy and add them to the ricotta cream with delicate movement from the bottom up.
7 - Heat the oven at 180^C (350F), pour the mixture in a 22 / 24 cm (8/9”) buttered pan and bake for 50 minutes.
8 - Cool completely and remove from pan. Serve it with powdered sugar over the top