Mix the sultanas with the lemon zest and amaretto, leave to soak for approx. 30 mins.
Using the whisk on a hand mixer, beat the eggs, egg yolks and icing sugar in a bowl until the mixture becomes lighter in colour. Mix the ricotta and the sultanas into the fluffy mixture. Beat the egg whites with the salt until stiff, then gradually add the sugar, continuing to beat until the egg whites are glossy. Combine the flour and cinnamon, add to the mixture in layers along with the egg whites and carefully fold in. Sprinkle the almonds into the prepared cake tin. Add the cake mixture and level the top.
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove the cake, allow to cool slightly, remove the sides of the tin. Slide the cake with the baking paper onto a cooling rack, leave to cool. Dust with icing sugar before serving.