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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.