Soak the raisins in hot water
Whisk the eggs with the sugar, grated lemon zest, and a pinch of salt
Add the ricotta and the soaked and drained raisins
Add the flour and baking powder
Pour into a buttered and floured mold (I use silicone ones without buttering)
Bake in a preheated static oven at 180 degrees for about 40 minutes
Italy
| Energy (kcal) | 227.45 |
| Carbohydrates (g) | 40.09 |
| of which Sugars (g) | 28.26 |
| Fat (g) | 5.1 |
| of which Saturates (g) | 2.85 |
| Protein (g) | 6.89 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.21 |
