TORTA DI RICOTTA

Steps:

• In a small bowl soak the raisins for at least an hour.
• Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
• Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
• Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
• Beat eggs until pale yellow.
• Gradually add sugar and continue beating until thick.
• Add ricotta& milk (cream)& continue beating until the mixture is smooth.
• Sprinkle in the orange zest and fold in with a spatula.
• Sift 3 cups of flour with the baking powder.
• Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
• Drain& dry the raisins, reserve the brandy.
• Toss raisins with the remaining flour, add to the batter.
• Gently fold in the the brandy, nuts& chocolate.
• Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
• If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
• Cool cakes on wire racks.
• Remove from cake pans and discard the parchment paper.
• You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.