Nonna Elvira's torta di ricotta

Nonna Elvira’s Torta di Ricotta

3 pounds ricotta, drained

8 T. sugar

8 eggs

pinch of salt

1 t. vanilla

1/4 t. cinnamon

1 1/4 cup raisins, soaked in rum for an hour, then drained

grated rind of one lemon and one orange

butter for greasing pan

breadcrumbs or matzo meal

Drain the ricotta for several hours or preferably overnight in a cheesecloth-lined colander.

Prepare the cake pan. I used a clay paella pan that measured about 11 inches in diameter, but a large spring form pan would be best. Butter the pan generously and sprinkle with breadcrumbs. (I used matzo meal instead.)

Using a fork, break up the ricotta in a bowl and mix in the sugar and eggs, one at a time. Do not use an electric mixer or you’ll incorporate too much air.  Add the rest of the ingredients and mix well with the fork.

Place the pan in a bagna maria (hot water bath) and bake at 350 degrees.  Bake for one hour to one hour and  15 minutes, depending on thickness of pan.

Let it cool, then flip upside down onto serving plate and sprinkle with powdered cocoa or confectioner’s sugar. Decorate with fresh fruit.