Preheat oven to 325 degrees F.

Line the bottom of a 10 1/2-inch springform pan with a layer of kataifi.

Bake until golden brown, about 10 minutes.

Cool completely.

Reduce oven temperature to 300 degrees F.

Process pistachios, cinnamon, and cloves in a food processor until chunky.

Reserve half of the nut mixture for later.

Sprinkle half of the nut mixture over the baked pastry, concentrating towards the edges.

Mix ricotta, cream, sugar, and vanilla in a large bowl.

Whip egg whites to stiff peaks using a stand mixer or whisk.

Fold egg whites into the ricotta mixture.

Pour the ricotta mixture into the pan over the nuts.

Sprinkle the remaining nut mixture on top, concentrating towards the edges.

Spread the remaining kataifi on top of the cake, covering the entire surface.

Bake until golden brown and the cake is set, about 1 hour 30 minutes.

Cool the cake completely.

Pour hot Citrus Syrup over the cooled cake.

Cut and serve.

To make the Citrus Syrup, place sugar, lemon juice, lemon zest, and orange zest in a medium saucepan over medium-high heat.

Bring to a boil, then reduce heat to medium-low and simmer until the mixture achieves a syrup consistency, about 20 minutes.