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1
In a bowl, soak the raisins in the rum until they are nice and plump, about 40 minutes.
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2
Preheat the oven to 325F.
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3
Generously butter an 8-inch springform pan.
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4
Add the cookie crumbs to the pan to coat it evenly, then tap out the excess.
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5
In a large mixing bowl, beat the ricotta lightly.
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6
Gradually beat the egg yolks into the ricotta to blend thoroughly.
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7
Stir in 6 tablespoons of the sugar, the flour, lemon zest, candied orange rind, and soaked raisins and rum.
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8
In a separate large bowl, beat the egg whites and salt until soft peaks form.
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9
Add the cream of tartar and remaining 2 tablespoons sugar and beat until stiff, glossy peaks form.
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10
Fold the egg whites into the ricotta mixture.
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11
Pour the ricotta mixture into the prepared pan, using a rubber spatula to spread the batter evenly.
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12
The batter should reach no more than halfway up the sides of the pan.
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13
Sprinkle with cinnamon.
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14
Slide the pan onto the middle rack of the oven and bake until a toothpick inserted in the center of the cake comes out fairly clean and the top is golden, about 1 hour.
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15
Turn off the oven and leave the ricotta pudding inside with the door closed for 30 minutes.
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16
Remove from the oven and let cool completely.
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17
Remove the sides of the pan and slide the cake onto a serving plate.
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18
Cover with plastic wrap.
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19
Like crostata di ricotta, budino di ricotta needs to age before it is eaten in order for its flavor to develop.
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20
Refrigerate it for 2 days, then serve.
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21
It will keep, chilled, for up to 5 days.
