1 1/4 lb. ricotta, whole milk
1/4 tsp. salt
1 tbsp. flour
4 tbsp. sugar
4 eggs, separated
1 tsp. grated orange peel
1 tbsp. seedless raisins (or golden)
1 tbsp. candied fruit, chopped very fine
2 tbsp. confectioners' sugar
1 tsp. cinnamon
1 tbsp. chocolate mini morsels

Butter and flour a deep pan. Set oven at 375 degrees. In a bowl mix the ricotta with the dry ingredients. Add the egg yolks and blend very well. Add the raisins, peels and chocolate bits. Fold in stiffly beaten egg whites. Pour batter into prepared pan. Do not fill more than half full. Bake until firm, about 35 to 40 minutes. Remove from oven and turn onto cake plate. Sprinkle with confectioners' sugar and cinnamon. NOTE: No crust.