Ricotta Lemon Cake

2 pounds whole milk ricotta
¾ cup granulated sugar
6 ounces candied pineapple rings, finely diced
Grated zest of 2 lemons
1 tablespoon lemon juice
1 cup golden raisins, soaked in dark rum for 20 minutes, drained, patted dry, and diced
1 tablespoon dark rum from the soaked raising
6 large egg yolks, lightly beaten
¾ cup unbleached all-purpose flour
4 large egg whites beaten with ¼ cup granulated sugar until still peaks form
Confectioner’s sugar for garnish

Preheat oven to 350F.

Butter and flour a 10-inch Springform cake pan, shaking off any excess.

Put the ricotta and sugar in a large bowl of a stand mixer (or use an electric hand mixer) and mix well until the sugar is all incorporated and the ricotta is smooth. 

In another bowl combine the candied pineapple, lemon zest, lemon juice, 1 tablespoon dark rum, and the raisins with the egg yolks and mix well with a large baking wooden spoon. Add the ricotta and mix thoroughly. Fold in the flour and mix until smooth.

Fold in the egg whites thoroughly and pour the mixture into the buttered pan. 

Bake until the top is golden brown and a thin knife inserted in the center of the cake comes out clean, 40 to 45 minutes.

Cool at room temperature, remove from the pan, sprinkle with confectioner’s sugar, and serve.

10 to 12 servings.