A great cake recipe for any occasion:
Recipe for a ring cake pan of 26 cm ø In a baking bowl, beat the eggs with the sugar, the grated lemon zest and the pinch of salt with a fork.
Once the mixture has cooled, add the butter melted in the lukewarm milk, the vin santo and the flour in portions, always stirring with a wooden spoon. Later add the raisins (soaked in water for 15 min, dried and lightly rolled in flour), the pine nuts and finally, through a tea strainer, the baking powder, always mixing the dough thoroughly.
Pour the dough into a ring cake pan with a diameter of 26 cm, well greased with butter.
Shake the cake pan to distribute the dough evenly and place it in the oven, already heated to 150 °C, for 40 min (if the surface becomes too brown during this time, cover the pan with aluminum foil until the end of the baking time). Be careful not to open the oven for the first quarter of an hour, otherwise the cake will not rise well.
Serve this cake lukewarm or cooled (it tastes good even after 2 or 3 days) as a dessert, also with crème or melted dark chocolate, or for breakfast.