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1
Place the ricotta in a cheesecloth-lined sieve and drain over a bowl for about 8 hours.
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2
Squeeze out excess liquid.
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3
Combine raisins and liquor in a small bowl, tossing occasionally until the raisins have absorbed most of the liquid.
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4
Be sure to save the liquid.
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5
Brush a 9-inch springform pan with enough butter to coat lightly.
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6
Sprinkle with breadcrumbs and shake out the excess.
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7
Prehead the oven to 375 degrees Farenheit.
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8
In a large bowl, beat the egg yolks and sugar with a whisk until pale yellow.
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9
Add the drained ricotta, lemon and orange zest and beat until blended thoroughly.
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10
Beat in the cream.
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11
With a rubber spatula, fold in the pine nuts and the raisins with the liquor, blending well.
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12
Beat the egg whites in a separate bowl until they form firm peaks.
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13
Fold about 1/4 of the egg whites to the ricotta mixture.
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14
Add the remaining egg whites, using a rubber spatula to scrape the batter from the bottom of the bowl up over the whites.
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15
Pour the mixture into the prepared pan and bake until the cake is golden brown on top and set in the center, about 1 hour and 10 minutes.
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16
Cool the cake completely before removing the sides of the pan.
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17
The cake may be served either at room temperature or chilled.
