Italian ricotta pound cake
Description
The recipe won't take much time. Simple to prepare, yet delicious and aromatic, this dessert will delight your whole family. It's perfect for a weekend family breakfast, and each family member can "season" the semolina cake with their favorite topping: jam, condensed milk, or cream. Don't be afraid to experiment—cook new and interesting dishes! Here's how:
Instructions
- 1
Step 1
Here's what we'll need to prepare this dish.
- 2
Step 2
First of all, melt the butter in milk and add lemon and orange zest to it. Do not let the milk boil.
- 3
Step 3
Next, add the semolina to the milk and cook for a couple of minutes, stirring constantly to prevent burning. Set the prepared mixture aside in a cool place to cool down.
- 4
Step 4
While the semolina mixture is cooling, we mix sugar, vanilla sugar, and eggs. Beat until the sugar is completely dissolved.
- 5
Step 5
Add the ricotta and gently mix it with the sugar-egg mixture on the lowest speed of the mixer until smooth and uniform.
- 6
Step 6
Add the cooled semolina mixture and 2 tablespoons of orange juice. Mix until smooth.
- 7
Step 7
Pour the mixture into a springform pan (mine is 26 cm in diameter), previously lined with parchment paper, and place in a preheated oven at 180 degrees for 1 hour.
- 8
Step 8
After an hour, take out the semolina cake. Be sure to let the cake cool in the pan before transferring it to a serving plate; otherwise, the cake may break when you move it.
- 9
Step 9
Place the cooled semolina cake on a serving dish. You can drizzle it with jam, syrup, or top with whipped cream, but it's delicious just as it is :)