for 12 pieces

Sultanas

50 g	dark sultanas
1	lemon, use grated zest only
1 tbsp	amaretto or Maraschino

Cake mixture

2	eggs
2	egg yolks
100 g	icing sugar
250 g	ricotta
2	egg whites
1 pinch	salt
50 g	sugar
2 tbsp	white flour
1 tsp	cinnamon
2 tbsp	ground almonds

To bake

icing sugar, to dust

How it's done

Sultanas

Mix the sultanas with the lemon zest and amaretto, leave to soak for approx. 30 mins.

Cake mixture

Using the whisk on a hand mixer, beat the eggs, egg yolks and icing sugar in a bowl until the mixture becomes lighter in colour. Mix the ricotta and the sultanas into the fluffy mixture. Beat the egg whites with the salt until stiff, then gradually add the sugar, continuing to beat until the egg whites are glossy. Combine the flour and cinnamon, add to the mixture in layers along with the egg whites and carefully fold in. Sprinkle the almonds into the prepared cake tin. Add the cake mixture and level the top.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove the cake, allow to cool slightly, remove the sides of the tin. Slide the cake with the baking paper onto a cooling rack, leave to cool. Dust with icing sugar before serving.

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