• Before you start working on this cake, preheat the oven to 350 F (180 C).

Preparing cake ingredients:

• Wash raisins and then soak them in the hot water for 15 minutes. Drain and set aside
• Separate egg yolks from egg whites.
• In a separate bowl beat egg whites till they form stiff white peaks. Set aside in cool place.
• In a larger bowl beat the egg yolks slightly until they turn creamy and lighten in color. Then add sugar and beat again until the mixture turns lemon color and is very creamy
• Add the lemon zest, lemon juice and ricotta. Using a mixer, stir everything together unless all ingredients are well incorporated and the mixture looks homogeneous.
• Using the fine mesh metal strainer, little by little add the required amount of flour. Make sure to incorporate the flour as you go, so that the mixture is not lumpy.
• Carefully fold egg whites into the cake mixture. Your cake batter is ready for baking

Baking the cake:

• Prepare the springform pan. To do so, line it with the parchment paper at the bottom and on the sides.
• Pour the batter into the prepared springform pan and bake in the oven for 40 minutes or until the top of the cake is golden brown.

Finishing the cake:

• Remove cake from the oven and let it cool slightly
• Spread a layer of the Devon cream with brandy over the top of the cake and serve.